Bucatini with Lemony Carbonara

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Bucatini with Lemony Carbonara is a delightful fusion of flavors that introduces a refreshing twist to the classic Italian carbonara. In this dish, the zesty brightness of lemon complements the inherent richness of traditional carbonara, offering a unique and satisfying experience that may forever change the way you perceive this beloved pasta creation.

Originating in Rome, carbonara is a quintessential Italian pasta dish, traditionally composed of eggs, hard cheese, guanciale (cured pork cheek), and pepper. What makes this dish intriguing is its flexibility, allowing for some variation in the choice of hard cheese and pasta type. While Pecorino Romano is commonly used as the cheese of choice, the pasta selection is open to interpretation. Spaghetti is the conventional pasta, but other options such as fettuccine, rigatoni, linguine, and the star of our dish, bucatini, are all suitable canvases for this indulgent sauce.

This Bucatini with Lemony Carbonara recipe introduces a harmonious blend of flavors that brings a burst of citrusy vibrancy to the classic carbonara, elevating it to a new level of culinary delight. The lemon’s zingy essence juxtaposed with the traditional saltiness of the dish creates a symphony of tastes that will entice your palate. Whether you are a carbonara aficionado or a newcomer to this Italian culinary treasure, this innovative take on the timeless classic is sure to leave a lasting impression on your taste buds. So, prepare to embark on a flavor journey like no other with this Bucatini with Lemony Carbonara recipe, and let your senses revel in this exciting culinary adventure.

Not what you are looking for? Try these other simple pasta recipes: Mushroom & Dill Pasta, Shrimp with Garlic Cream Sauce Over Linguine, Carbonara Greek Yogurt or a simple recipe like Pasta with Tomato & Veg sauce.


Bucatini with Lemony Carbonara

Bucatini with Lemony Carbonara

Bucatini with Lemony Carbonara – lemon makes the perfect foil for carbonara’s salty richness. You may never go back. Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale, and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, but fettuccine, rigatoni, linguine, or bucatini is also used.

  • Author: Chris Morocco
  • Prep Time: :10
  • Cook Time: :20
  • Total Time: :30
  • Yield: 4 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian/Roman


  • 1 tablespoon olive oil
  • 6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into ½-inch pieces
  • 2 shallots, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon freshly cracked black pepper
  • 12 ounces bucatini or other long-strand pasta
  • Kosher salt
  • 2 ounces Parmesan, grated, plus more
  • 2 large egg yolks
  • 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving
  • 2 tablespoons fresh lemon juice


  1. Heat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6–8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.
  3. Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce.
  4. Divide pasta among bowls; top with sliced lemon zest and more Parmesan.


  • Calories (kcal) 610 Fat (g) 25 Saturated Fat (g) 11 Cholesterol (mg) 140 Carbohydrates (g) 68 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 23 Sodium (mg) 880
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