Zesty Carbonara with lemon zest
Zesty Carbonara with lemon zest
Ingredients
- 1 1/2 pounds spaghetti, or bucatini
- 8 ounces guanciale, cut into 1/2-inch cubes or thick lardons
- 3 large eggs, whole
- 3 large egg yolks
- 1 1/2 cups Pecorino Romano cheese, freshly grated, plus more for serving
- 1 1/2 tablespoons black pepper, freshly cracked, plus more for serving
- 2 lemon, zested (about 2 tablespoons zest)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
⏱️ 5 min - 2
While the water heats, add the cubed guanciale to a large skillet. Cook over medium heat, stirring occasionally, until the guanciale is crispy and has rendered its fat, about 8 to 10 minutes. Using a slotted spoon, remove the crispy guanciale from the skillet and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 10 min - 3
In a medium-sized heatproof bowl, whisk together the 3 whole large eggs, 3 large egg yolks, 1 1/4 cups of the freshly grated Pecorino Romano cheese, and 1 tablespoon of the freshly cracked black pepper until well combined. Stir in the 2 tablespoons of lemon zest.
⏱️ 3 min - 4
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta cooking water.
⏱️ 8 min - 5
Using tongs, transfer the cooked spaghetti directly into the skillet with the reserved guanciale fat. Toss the pasta vigorously to coat it evenly with the fat.
⏱️ 1 min - 6
Gradually add 1/2 cup of the reserved hot pasta water to the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling. This creates a smooth, creamy base for the sauce.
⏱️ 1 min - 7
Pour the tempered egg mixture over the pasta in the skillet. Immediately and continuously toss the pasta vigorously with tongs for 1 to 2 minutes. The heat from the pasta and the skillet will gently cook the eggs into a silky, creamy sauce. If the sauce seems too thick, add small amounts of the remaining reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached. Do not return the skillet to direct heat, as this can scramble the eggs.
⏱️ 2 min - 8
Stir in the crispy guanciale that was set aside earlier.
⏱️ 1 min - 9
Serve the Zesty Carbonara immediately in warm bowls. Garnish each serving with additional freshly grated Pecorino Romano cheese and freshly cracked black pepper, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Zesty Carbonara with lemon zest
Ingredients
- 1 1/2 pounds spaghetti, or bucatini
- 8 ounces guanciale, cut into 1/2-inch cubes or thick lardons
- 3 large eggs, whole
- 3 large egg yolks
- 1 1/2 cups Pecorino Romano cheese, freshly grated, plus more for serving
- 1 1/2 tablespoons black pepper, freshly cracked, plus more for serving
- 2 lemon, zested (about 2 tablespoons zest)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
⏱️ 5 min - 2
While the water heats, add the cubed guanciale to a large skillet. Cook over medium heat, stirring occasionally, until the guanciale is crispy and has rendered its fat, about 8 to 10 minutes. Using a slotted spoon, remove the crispy guanciale from the skillet and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 10 min - 3
In a medium-sized heatproof bowl, whisk together the 3 whole large eggs, 3 large egg yolks, 1 1/4 cups of the freshly grated Pecorino Romano cheese, and 1 tablespoon of the freshly cracked black pepper until well combined. Stir in the 2 tablespoons of lemon zest.
⏱️ 3 min - 4
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta cooking water.
⏱️ 8 min - 5
Using tongs, transfer the cooked spaghetti directly into the skillet with the reserved guanciale fat. Toss the pasta vigorously to coat it evenly with the fat.
⏱️ 1 min - 6
Gradually add 1/2 cup of the reserved hot pasta water to the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling. This creates a smooth, creamy base for the sauce.
⏱️ 1 min - 7
Pour the tempered egg mixture over the pasta in the skillet. Immediately and continuously toss the pasta vigorously with tongs for 1 to 2 minutes. The heat from the pasta and the skillet will gently cook the eggs into a silky, creamy sauce. If the sauce seems too thick, add small amounts of the remaining reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached. Do not return the skillet to direct heat, as this can scramble the eggs.
⏱️ 2 min - 8
Stir in the crispy guanciale that was set aside earlier.
⏱️ 1 min - 9
Serve the Zesty Carbonara immediately in warm bowls. Garnish each serving with additional freshly grated Pecorino Romano cheese and freshly cracked black pepper, as desired.
⏱️ 1 min