Bucatini with Lemony Carbonara - Northern Michigan's News Leader

Bucatini with Lemony Carbonara

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Bucatini with Lemony Carbonara


- 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


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.