Lemon Pepper Carbonara
User Reviews
5
Lemon Pepper Carbonara
Description
This Lemon Pepper Carbonara begins with thick-cut bacon diced and cooked until golden and crisp, then drained to remove excess fat. Egg yolks are whisked with grated Pecorino Romano and Parmesan cheeses, lemon zest from half a lemon, and freshly ground black pepper to form a rich, flavorful sauce base.
Spaghetti is boiled al dente with lightly salted water, then drained while reserving some pasta water. The hot pasta is immediately combined with the egg and cheese mixture, and the reserved pasta water is added incrementally to create a smooth, creamy sauce that coats the noodles without scrambling the eggs. The cooked bacon is folded in last to distribute its savory crunch and smoky depth.
The lemon zest imparts a fresh, citrus brightness that lifts the rich and salty cheese and bacon flavors, while the freshly ground pepper ties the elements together with a spicy aroma and bite. The method highlights the importance of tossing vigorously to emulsify the sauce and ensure a consistent coating on the pasta.
Serving suggestions include topping with additional lemon zest and cheese for enhanced flavor. Using room temperature eggs and properly timing the addition of pasta water help achieve a silky texture. The recipe notes that thick-cut bacon is a suitable alternative to traditional guanciale, and bronze-die pasta is recommended for optimal sauce adherence.
Ingredients
- 3 ounces Bacon diced, thick-cut
- 4 egg organic, yolks
- lemon zest from 1/2
- 1 teaspoon black pepper freshly ground
- 1 ounce pecorino romano grated
- 1 ounce Parmesan Cheese grated, reggiano
- 1/2 pound spaghetti or pasta of choice
- ¼ cup pasta water reserved
Instructions
- In a small skillet, set over medium heat, add the thick-cut bacon pieces and cook, stirring every now and then, until they’re golden and crispy, about 5 to 6 minutes. Transfer to a bed or paper towels to drain.
- In a large bowl, whisk together the egg yolks, lemon zest, freshly ground pepper, Pecorino Romano and Parmesan-Reggiano. It may take a bit in order to get it smooth, about 1 minute.
- Bring a pot to a boil. And then add in a few pinches of salt. (I usually salt my water very heavily but since the cheeses can be salty, I only add a pinch of two.) Boil the pasta to al dente and reserve 1 cup of pasta water. Drain the pasta and immediately add it to the bowl with the egg mixture and add a splash or two of pasta water. Toss it vigorously until thoroughly combined. You want to toss it together for a full 1 minute. It may seem long but it’s necessary to ensure proper coating. Add in the bacon and toss one last time.
- Divide it amongst bowls, topping it with some extra lemon zest and grated cheese as garnish.
Notes
- You can substitute guanciale with thick-cut bacon if it's hard to find; chilling the bacon for 10 minutes makes dicing easier.
- Use room temperature eggs for better mixing with the cheese, warming them by placing in warm water for 5 minutes.
- Parmesan-Reggiano alone can be used if you prefer a less salty cheese than Pecorino Romano.
- Look for bronze-die pasta for better texture and sauce adherence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 974 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 974kcal | 49% |
| Carbohydrates | 63.2g | 21% |
| Protein | 55.2g | 110% |
| Fat | 53.2g | 82% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 502mg | 167% |
| Sodium | 1242mg | 52% |
| Potassium | 337mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 0.5g | 1% |
| Vitamin A | 59IU | 1% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
