Bucatini with Lemony Carbonara
Lemon makes the perfect foil for carbonara’s salty richness. I sub in bacon because its always on hand. I also use an extra egg yolk to make a bit richer. Using just the yolks made the carbonara easy and silky. The lemon adds just the right brightness. This is a real keeper.
Ing
tb olive oil
6 oz guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thin-sliced, crosswise cut 1/2” pieces
2 shallots, fine-chopped
4 garlic cloves, thinly sliced
1 teaspoon freshly cracked black pepper
12 oz bucatini or other long-strand pasta
K/salt, 2 oz Parmesan, 2 large egg yolks
teaspoon lemon zest, 2 tb lemon juice
Step 1
Cook guanciale in heated oil, tossing to brown and crisp, 6–8 min. Add shallots, garlic;cook,stir,soften 5 min. Add pepper,cook, stir til fragrant a min.
Step 2
cook pasta in boiling salted water, stirring occa. Drain, reserving 1 1/2 cups pasta cooking liquid.
Step 3
Add pasta to skillet along with 1/2 cup pasta cooking liquid and 1 oz. Parm, toss to coat. Offheat add egg yolks. Toss again, adding pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another oz Parm. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce. Divide pasta among bowls; top with sliced lemon zest and more Parm.
APRICOT HONEY GLAZED CARROTS Preheat oven to 350°. Start by cleaning the carrots and peeling them with a vegetable peeler. Place them on a cookie sheet covered with parchment paper. Drizzle with olive oil. Brush them with the apricot honey balsamic glaze. Roast them. Serve them dressed with goat cheese, toasted pine nuts, and fresh thyme.
GLAZE Mix jam, honey, dried thyme, salt, pepper, balsamic in a small bowl.