Lemon Carbonara
Silky homemade carbonara made with pancetta, fresh pasta, peas, and a touch of lemon. A practical, foolproof take on the classic Italian dish.
Ingredients
- 8 oz dried or fresh fettuccine
- 3 oz pancetta diced
- 3 tablespoons extra-virgin olive oil divided
- 1 whole large egg
- 3 egg yolks
- ¼ cup grated Parmigiano-Reggiano plus more for serving
- 1 tbsp freshly ground black pepper medium-coarse, plus more to finish
- ½ Lemon, zested and squeezed
- ½ cup fresh peas
Instructions
- Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente.
- Add pancetta and 2 tablespoons olive oil to a wok over medium heat. Cook, stirring frequently, until fat renders and pancetta is crisp, about 6–8 minutes. Remove from heat.
- In a large heatproof bowl, whisk together the egg, yolks, Parmigiano, black pepper, lemon zest, and lemon juice until smooth.
- Using tongs, transfer pasta directly from the pot into the wok with pancetta and fat. Add remaining 1 tablespoon olive oil and toss to coat. Let cool for about 30 seconds — this prevents scrambled eggs.
- Transfer pasta and pancetta (all of it — fat included) into the egg mixture. Add peas and ½ cup pasta water. Stir vigorously with tongs to combine.
- Set the bowl over the pot of simmering pasta water (double-boiler style — bowl should not touch water). Stir constantly until the sauce thickens to a glossy, creamy consistency that coats the pasta.
- If needed, add more pasta water a splash at a time to loosen the sauce. Taste for salt. Serve immediately with more cheese and black pepper.