LEMONY CARBONARA BUCATINI

There is something about a carbonara. I have such amazing memories of eating this and in many places in the world. I am also obsessed with my lemon trees, so here is the perfect recipe for the colder, wetter months!

INGREDIENTS

• 1 Tablespoon olive oil
• 150 - 180g guanciale, pancetta, or bacon cut into 1x¼” strips.
• 2 shallots, finely chopped
• 4 garlic cloves, roughly chopped
• 1/3 cup Pecorino Romano grated
• 4 large egg yolks
• 1 large eggs
• Freshly ground black pepper
• 200g spaghetti or bucatini
• Zest and juice from two lemons, more zest for serving

METHOD

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 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 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.