Bucatini with Lemony Carbonara
 
 
Makes 3-4 servings
Ingredients
  • 4 strips thick-cut bacon, cut into lardons
  • 1 shallot, finely diced
  • 3 garlic cloves, thinly sliced
  • ¾ teaspoon freshly ground black pepper
  • 8 ounces bucatini
  • ½ cup finely grated Parmesan cheese, plus more for serving
  • 2 egg yolks
  • ¾ teaspoon finely grated lemon zest
  • 4 teaspoons freshly squeezed lemon juice
  • sea salt, to taste
Instructions
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, 6-8 minutes. Add shallot and garlic and cook for 2 minutes. Add pepper and cook until fragrant, about 1 minute. Remove from heat.
  2. Bring a medium pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
  3. Add cooked pasta, ⅓ cup reserved cooking liquid and half of the Parmesan cheese to pot with bacon and stir vigorously until combined.
  4. Add egg yolks and stir vigorously until combined.
  5. Add lemon zest and juice and remaining Parmesan cheese; stir to combine. If necessary, add additional cooking liquid to loosen the sauce. Season with salt and additional pepper to taste. Garnish with additional Parmesan cheese and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/bucatini-with-lemonary-carbonara/