Bucatini with Lemony Carbonara is a rich, silky pasta dish that combines the savory flavors of traditional Roman carbonara with the fresh brightness of lemon. Made with bucatini, crispy guanciale, Parmesan cheese, egg yolks, garlic, and shallots, this easy pasta recipe comes together in just 30 minutes. It’s an excellent choice for a satisfying weeknight dinner or a special occasion.
What makes this lemon carbonara recipe so delicious is the contrast between its rich sauce and vibrant citrus flavor. Guanciale, a traditional Italian cured pork, adds savory depth, while Parmesan provides a salty, nutty finish. Freshly cracked black pepper brings a little warmth, and lemon zest and juice cut through the richness without overpowering the dish.
Bucatini is especially well suited to carbonara because its thick, hollow strands hold the silky sauce beautifully. If you can’t find bucatini, another long pasta such as spaghetti or linguine works well. You can also substitute pancetta or slab bacon for guanciale.
The secret to creamy carbonara is using the pasta’s heat, egg yolks, cheese, and reserved cooking water to create a smooth sauce without heavy cream. After cooking the pasta until al dente, toss it with the browned guanciale, aromatics, Parmesan, and a little pasta water. Remove the skillet from the heat before adding the egg yolks, stirring continuously to prevent scrambling.
A stainless steel pasta pot on Amazon is useful for boiling bucatini and reserving the starchy cooking water needed for the sauce.
For another twist on this Italian favorite, try our Carbonara with Greek Yogurt. You might also enjoy Mushroom & Dill Pasta for a different creamy pasta dinner.
With its combination of savory cured pork, silky sauce, and fresh lemon, this Bucatini with Lemony Carbonara delivers restaurant-style flavor using straightforward ingredients and simple stovetop techniques.
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Bucatini with Lemony Carbonara
Bucatini with Lemony Carbonara – lemon makes the perfect foil for carbonara’s salty richness. You may never go back. Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale, and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, but fettuccine, rigatoni, linguine, or bucatini is also used.
- Total Time: :30
- Yield: 4 1x
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
Instructions
- 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 1½ cups pasta cooking liquid.
- Add pasta to skillet along with ½ 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.
Notes
- Calories (kcal) 610 Fat (g) 25 Saturated Fat (g) 11 Cholesterol (mg) 140 Carbohydrates (g) 68 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 23 Sodium (mg) 880
- Prep Time: :10
- Cook Time: :20
- Category: Entree
- Method: Stovetop
- Cuisine: Italian/Roman