Bucatini with a Lemon Carbonara Ingredients Bucatini pasta Pancetta or bacon (diced) MINOR’S® Ham Base Egg yolks Parmesan and Pecorino grated cheeses MINOR’S® Culinary Cream Lemon juice Lemon zest Parsley Capers Chef Allan Gazaway Build It Render pancetta to crispy and retain fat for later use in sauce. Bring salted water to a boil and cook bucatini to al dente. Retain a cup of pasta water for use in sauce. Heat bacon fat in saucepan and add Culinary Cream, lemon juice and Ham Base. In separate bowl, whisk egg yolks and temper with heated cream mixture. Add grated cheeses, fold in bucatini and a small amount of pasta water if it is needed to thin the sauce. Garnish with zest, parsley, and/or capers before serving. Share this recipe: More Like This Seafood Ocean-forward Flavor That Reels In Customers Pork Bring On The Bacon: Fresh Takes On Pork
