Bucatini with a Lemon Carbonara
Ingredients
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Bucatini pasta
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Pancetta or bacon (diced)
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Egg yolks
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Parmesan and Pecorino grated cheeses
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Lemon juice
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Lemon zest
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Parsley
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Capers
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.
