Classic Carbonara

I’m not a huge pasta person. I see pasta as merely a vessel to get as much sauce as possible into my mouth. But when I really want to eat pasta, I want carbonara. It lets perfect al dente pasta shine and with a squeeze of lemon juice on top its a perfect. I like to use bucatini, mainly because of Aziz on Master of None.

That ain’t spaghetti, that’s bucatini! It’s a thicker noodle, dummy!

bucatini alla carbonara


  • Bucatini pasta (two servings worth)
  • Reserve 1/2 c pasta water
  • 3 pieces of pancetta diced
  • 1 clove of garlic
  • 2 eggs
  • 1 T butter
  • 1/2 fresh grated parm
  • Zest and juice of 1/2 lemon (not classic but I love it)
  • Fresh cracked black pepper

Bring water to a boil and drop the pasta – be sure to add a big scoop of salt. Cook till al dente

Wisk eggs and set aside. Cook up the pancetta in a large skillet (Fun fact: it doesn’t render nearly as much fat (or smoke) as bacon so it won’t stink up the kitchen). When its crisp add garlic and cook until it’s fragrant. Add the butter.

Add the cooked pasta to the skillet toss until all the noodles are shiny and coated in the butter and pancetta. Remove from heat! Mix in the egg mixture stirring constantly, the sauce will slowly thicken as the eggs cook but won’t scramble.  You can add the pasta water as needed to thin out the sauce.

Mix in the cheese, lemon zest, and tons of fresh cracked black pep!! Finish with a squeeze of lemon juice. Enjoy. IMG_1150IMG_1151

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