Bucatini with lemony carbonara is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. It is made with bucatini, a thick, hollow pasta, and a creamy carbonara sauce made with eggs, Parmesan cheese, and lemon. The combination of the rich sauce and the tangy lemon makes for a flavor-packed dish that is sure to please everyone at the table. This article will provide you with a recipe for bucatini with lemony carbonara, as well as tips on how to make the dish even more delicious.
Check out the recipes below so you can choose the best recipe for yourself!
BUCATINI WITH LEMONY CARBONARA
Steps:
- Heat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6-8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
- Add pasta to skillet along with 1/2 cup pasta cooking liquid and 1 oz. Parmesan and toss to coat. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce.
- Divide pasta among bowls; top with sliced lemon zest and more Parmesan.
BUCATINI CARBONARA
Steps:
- Cook the pancetta in a large nonstick skillet over medium heat until crisp and the fat has rendered, 5 to 7 minutes. Remove the pancetta to a paper-towel-lined plate and set aside. Add the onions to the pan with the drippings and cook until translucent, 3 to 5 minutes. Season with salt and pepper, and then reduce the heat to keep warm.
- Separate the eggs and place the yolks in a large bowl (reserve the whites to use in another recipe). Whisk together the egg yolks and half the Parmigiano-Reggiano and season with salt and pepper. Add the egg mixture to a large stainless bowl with the onions and mix well.
- Cook the pasta in salted, boiling water until al dente (according to pasta directions). When the pasta is just about finished, strain the pasta and transfer directly from the pot of water to the mixing bowl with the onions. Using tongs, mix well so the egg mixture coats the pasta evenly and cooks from the residual heat. Add about 3/4 cup of pasta water to fortify the sauce. Fold in the remaining Parmigiano-Reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
- Serve immediately, garnished with the reserved pancetta and parsley.
BUCATINI CARBONARA
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.
- Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
- Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, flavorful pasta, eggs, cheese, and pancetta.
- Cook the pasta al dente: This means that the pasta should be cooked until it is just tender, but still has a slight bite to it. Overcooked pasta will be mushy and unpleasant.
- Use a large skillet: This will help to ensure that the pasta and sauce are evenly cooked.
- Don't overcrowd the skillet: If you add too much pasta to the skillet, it will not cook evenly and the sauce will be too thin.
- Cook the pancetta until it is crispy: This will add flavor and texture to the dish.
- Add the eggs and cheese gradually: This will help to prevent the eggs from scrambling and the cheese from becoming grainy.
- Season the dish to taste: Add salt, pepper, and lemon zest to taste.
- Serve immediately: Bucatini with lemony carbonara is best served immediately, while the pasta is still hot and the sauce is creamy.
Conclusion:
Bucatini with lemony carbonara is a simple but delicious dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover pasta. The combination of creamy carbonara sauce, crispy pancetta, and bright lemon zest is sure to please everyone at the table.
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