Bucatini with Lemony Carbonara
Ingredients:
– 1 TB Olive oil
– 6 oz. Pancetta or Slab Bacon, thinly sliced ½ inch pieces
– 2 Shallots, finely chopped
– 4 Garlic cloves, thinly sliced
– 1 tsp cracked black pepper
– 12 oz. Bucatini or other long stranded pasta, cooked al dente
– Salt to taste
– 2 large Egg yolks
-2 oz parmesan cheese
– 1 lemon, zest
-2 TB lemon juice
Directions:
Heat oil and cook until crisp. Add shallots and garlic then black pepper. Add pasta and ½ C stock and 1 oz parmesan cheese. Remove from heat and add egg yolks. Combine until glossy, adding more hot stock as needed. Add lemon juice and zest. Divide into bowls, top with remaining parmesan.
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