5 from 15 votes
Lemon Pepper Carbonara
Lemon Pepper Carbonara is a pasta dish featuring thick-cut bacon cooked crisp and tossed with spaghetti coated in a sauce made from egg yolks, Pecorino Romano, Parmesan, lemon zest, and freshly ground black pepper. The sauce is mixed with reserved pasta water to create a creamy texture without cream. The lemon zest adds a bright note to the traditional carbonara flavors, and the bacon contributes a smoky, crispy contrast to the rich, cheesy sauce.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
2
Calories:
974 kcal
Course:
Dinner
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 974
% 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.