Best Lemony Bucatini Recipes

Bucatini with Lemony Carbonara image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into 1/2-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

Steps:

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.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
Add pasta to skillet along with 1/2 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.
Divide pasta among bowls; top with sliced lemon zest and more Parmesan.

Lemony Bucatini image

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound bucatini
Two 1-inch slices sourdough bread, preferably stale, torn into pieces
1/4 cup olive oil
4 tablespoons unsalted butter, cubed
2 teaspoons crushed red pepper flakes
1 cup finely grated Parmigiano-Reggiano
4 lemons, zested and juiced
1/4 cup fresh mint leaves
1/4 cup fresh parsley, finely chopped
2 teaspoons fresh thyme

Steps:

Bring a large pot of water to a boil. Add three handfuls of kosher salt to the water. Taste the water, it should be as salty as the sea. Cook the pasta according to the instructions on the package.
Preheat the broiler.
Put the torn bread in a medium bowl. Drizzle with the olive oil, season with salt and pepper and toss to combine. Spread on a baking sheet and broil until toasted, 2 to 3 minutes.
Pulse the broiled bread in a food processor until fine crumbs form. Set aside.
Melt the butter in a large skillet over medium-low heat. Once the butter has melted, add the red pepper flakes and cook for 2 minutes.
Drain the pasta and reserve 2 cups of the pasta water. Add the pasta to the skillet and toss to combine.
Add a small handful of the Parmigiano-Reggiano, toss the pasta and then add a splash of the lemon juice. Alternate adding the remaining cheese and lemon juice until combined. Add some of the reserved pasta water, if needed.
Add the lemon zest and toss to combine. Taste and season with salt and pepper, if necessary.
Transfer the pasta to a large bowl and top with the mint, parsley, thyme and breadcrumbs. Enjoy.