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Lemon Pepper Carbonara

This carbonara hits the perfect balance of bright lemon zest and sharp black pepper with creamy egg yolks and crispy bacon. It's ready in about 25 minutes and makes a solid weeknight dinner.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

Ingredients (~4 servings)

  • 4 oz thick-cut bacon diced
  • 6 organic egg yolks
  • Zest from 1 lemon
  • 1 1/2 tsp freshly ground black pepper
  • 1 1/2 oz Pecorino Romano grated
  • 1 1/2 oz Parmigiano-Reggiano grated
  • 3/4 lb spaghetti
  • 1/2 cup pasta water reserved

Instructions

  • Cook diced bacon in a skillet over medium heat until crispy, 5-6 minutes. Drain on paper towels.
  • Whisk egg yolks, lemon zest, black pepper, Pecorino Romano, and Parmigiano-Reggiano in a large bowl until smooth, about 1 minute.
  • Boil salted water and cook spaghetti to al dente per package directions. Reserve 1 cup pasta water before draining.
  • Add hot drained pasta to egg mixture with 1/4 cup pasta water. Toss vigorously for 1 minute to coat without scrambling.
  • Add bacon and toss. Add more pasta water as needed for silky consistency.
  • Serve topped with extra lemon zest and grated cheese.
Tried this recipe?Leave a comment below & let me know!