Name: Bucatini with Lemony Carbonara
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into ½-inch pieces; 2 shallots, finely chopped; 4 garlic cloves, thinly sliced; 1 teaspoon freshly cracked black pepper; 12 ounces bucatini or other long-strand pasta; Kosher salt; 2 ounces Parmesan, grated, plus more; 2 large egg yolks; 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving; 2 tablespoons fresh lemon juice

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Ted Cavanaugh

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

Recipe notes