Food The Bite:

Lemony Carbonara Bucatini

Lemony Carbonara Bucatini

Athena Calderone


• 1 Tablespoon olive oil
• 6 oz. guanciale, pancetta, or bacon cut into 1x¼” strips.
• 2 shallots, finely chopped
• 4 garlic cloves, roughly chopped
• 2-3 oz. Pecorino Romano grated
• 4 large egg yolks
• 1 large eggs
• Freshly ground black pepper
• 1 lb. spaghetti or bucatini
• Zest and juice from two lemons, more zest for serving
• 1-2 tablespoons butter


Heat 1 Tbsp. oil in a large pot. Add guanciale and cook until crisp around the edges. Add shallots and garlic and sauté until translucent. Reserve a small amount on the side for finishing.

Whisk egg yolks and whole eggs in a medium bowl, stir in grated cheese. Slowly pour lemon juice into egg mixture as you whisk. Add several cranks of pepper and set aside.

Cook 1 lb. pasta in boiling water until aldente. Just before pasta is finished, scoop out 2 cups pasta cooking liquid.

Add 1/2 cup of pasta water to the pot with the guanciale. Add the pasta and toss.

Slowly whisk ¼ cup pasta cooking liquid into egg mixture, then very slowly stream into the pot, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce.

Add lemon zest and 1-2 tablespoon butter to the pasta. Thin sauce with remaining pasta cooking liquid a tablespoonful at a time.

Finish with more lemon zest, fresh cracked pepper, and a sprinkle of the reserved guanciale.

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