| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 25 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
1 tablespoon olive oil6 ounces bacon, thinly sliced, cut crosswise into ½-inch pieces2 shallots, finely chopped4 garlic cloves, thinly sliced1 teaspoon freshly cracked black pepper12 ounces thin long pasta (spaghetti, bucatini, etc.)Kosher salt¼ cup Parmesan, grated, plus more2 large egg yolks1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving2 tablespoons fresh lemon juice
Directions
- Heat oil in a large skillet over medium. Cook bacon, 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.Â
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 ½ cups pasta cooking liquid.Â
- 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.Â
- Divide pasta among bowls; top with sliced lemon zest and more Parmesan.