Bucatini with Lemony Carbonara

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.

Categories: Cooking with Chef Hermann