Bucatini with Lemony Carbonara

 

The picture caught my eye along with the word lemon,

why not give it a try. This serves 4.

Ingredients:

1T evoo

6oz pancetta thinly sliced

2 shallots, finely chopped

4 cloves of garlic, thinly sliced

1tsp black pepper

12oz bucatini or other long strand pasta

kosher salt

2oz grated parmesan, plus more

2 large egg yolk

1tsp finely grated lemon zest

plus thinly sliced zest for serving

2T fresh lemon juice

Prepare:

Heat oil in a large skillet over medium. Cook pancetta

until browned. Add shallots and garlic, cook stirring occasionally,

until soft about 5 minutes. Add pepper and cook stirring

often for about 1 minute.

Meanwhile cook pasta in a large pot of boiling water,

stirring occasionally until al dente. Drain but reserve

1 1/2c pasta cooking liquid.

Add pasta to skillet along with 1/2c pasta cooking liquid

and 1oz parmesan and toss to coat. Remove skillet from

heat and add egg yolks. Toss again, adding more pasta

cooking liquid as needed, until a smooth glossy sauce coats pasta.

Add grated lemon zest, lemon juice and another 1oz parmesan.

Toss to coat adding more pasta cooking liquid

if needed to loosen sauce.

Divide pasta among bowls; top with sliced

lemon zest and more parmesan.