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Bring a large pot of generously salted water to a rolling boil over high heat.
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.
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.
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.
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.
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.
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.
Stir in the crispy guanciale that was set aside earlier.
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.

Bring a large pot of generously salted water to a rolling boil over high heat.
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.
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.
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.
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.
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.
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.
Stir in the crispy guanciale that was set aside earlier.
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.