Bucatini with Lemony Carbonara
Recipe: https://recipestripper.com/recipes/b9135d9c-c397-4a96-b1ce-6eb72c0e1712
Original source: https://www.bonappetit.com/recipe/epi-syn-bucatini-with-lemony-carbonara
Recipe image: https://assets.bonappetit.com/photos/6aba1f2ff655296e28c533e9/16:9/w_2000,h_1125,c_limit/bucatini-with-lemon-carbonara-BA-031317.jpg

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.
Yield: 4 servings

Ingredients
- 1 tablespoon olive oil
- 6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into 1/2-inch pieces
- 2 shallots, finely chopped
- 4 garlic cloves, thinly sliced
- 1 teaspoon freshly cracked black pepper
- 12 ounces bucatini or other long-strand pasta
- Kosher salt
- 2 ounces Parmesan, grated, plus more
- 2 large egg yolks
- 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving
- 2 tablespoons fresh lemon juice

Instructions
1. 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.
2. 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.
3. 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.
4. Divide pasta among bowls; top with sliced lemon zest and more Parmesan.