Bucatini Carbonara with Speck, Lemon & Herbs

Carbonara is traditionally a richer, more indulgent expression of pasta. For this version, we’ve taken a thoughtful step toward balance – introducing brightness, lifting aromatics, and refining the texture to create a dish that meets Sauvignon Blanc on equal footing. The result is still unmistakably carbonara, but with a fresh, spring-driven energy that feels right at home alongside a vibrant white wine.

This dish is the perfect delicious meal for an evening with friends enjoying wine on your patio.

Makes 4 – 6

Why This Pairing Works

This refined carbonara is designed with Sauvignon Blanc in mind. The addition of lemon zest and juice introduces a bright citrus lift that mirrors the wine’s natural acidity, while fresh herbs echo its signature aromatic profile.

By slightly reducing the richness of the sauce and softening the salt intensity of the cheese, the wine is allowed to shine – its crisp structure cutting cleanly through the dish while enhancing the savory depth of the speck.

At Sequoia Grove, we often approach pairing as a conversation between the glass and the plate. Here, each element is intentional – creating a dish that doesn’t compete with Sauvignon Blanc, but instead moves in step with it.

Bucatini Carbonara with Speck, Lemon & Herbs

Ingredients

1 lb bucatini pasta
4 oz speck, cut into small lardons or thin strips
3 large eggs
1 large egg yolk (slightly lighter than classic)
¾ cup finely grated Pecorino Romano (reduced for balance)
¼ cup grated Parmesan cheese
2 cloves garlic, lightly crushed
Zest of 1 lemon
1–2 teaspoons fresh lemon juice
2 tablespoons chopped fresh herbs (parsley, chives, or basil)
Freshly cracked black pepper
Kosher salt
Optional garnish: extra herbs, shaved Parmesan, drizzle of olive oil

Instructions

Bring the water to life
Bring a large pot of salted water to a boil. The water should be well-seasoned to build flavor from the start.
Render the speck
In a large sauté pan over medium heat, cook the speck slowly until the fat renders and the edges begin to crisp, about 5–7 minutes.
Add the crushed garlic for about a minute to infuse, then remove and discard.
Build the sauce base
In a bowl, whisk together the eggs, egg yolk, Pecorino, Parmesan, a generous amount of black pepper, and the lemon zest. Set aside.
Cook the pasta
Add the bucatini to the boiling water and cook until just shy of al dente. Reserve about 1 cup of pasta water before draining.
Bring it together
Add the drained pasta directly to the pan with the speck (off the heat). Toss to coat.
Let it cool slightly for 30–60 seconds, this ensures a silky sauce rather than scrambled eggs.
Create the carbonara
Pour the egg and cheese mixture over the pasta, tossing continuously.
Add a splash of reserved pasta water as needed to create a smooth, emulsified sauce.
Finish with freshness
Stir in the lemon juice and fresh herbs just before serving. Taste and adjust seasoning.
Serve immediately
Garnish with additional herbs, a light sprinkle of cheese, and a final crack of black pepper.