Bucatini with a Lemon Carbonara in a dish with a fork

Bucatini with a Lemon Carbonara


Build It

  1. Render pancetta to crispy and retain fat for later use in sauce.
  2. Bring salted water to a boil and cook bucatini to al dente. Retain a cup of pasta water for use in sauce.
  3. 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.
  4. 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.