Bucatini With Lemony Carbonara Recipes

BUCATINI CARBONARA

Steps:

• Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.
• Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
• Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.

BUCATINI WITH LEMONY CARBONARA

Steps:

• Heat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6-8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
• Add pasta to skillet along with 1/2 cup pasta cooking liquid and 1 oz. 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 1 oz. 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.