Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
Lemon carbonara brings a bright, zesty edge to a creamy bowl of pasta without making dinner complicated. Spaghetti (or the pasta of your choice) is tossed with smoky bacon, garlic, parmesan and a glossy egg-and-cream sauce, then finished with lemon zest and fresh shallots to cut through the richness. It’s quick enough for a weeknight but still feels a little special. If you like trying new easy pasta dinners look at chorizo and red pepper pasta or sausage pasta with creamy tomato sauce next.
More Easy Lemon Recipes
As the lemon carbonara recipe only calls for a little of the rind, you will have some leftover lemon ready for another tasty recipe. Why not try some of these:
- No Bake Lemon Cheesecake
- Fluffy Blueberry Lemon Muffins
- Lemon Vanilla Cookies
- Lemon Portuguese Tarts
- Lemon Dill Pasta Bake
- You can even add some of the rind to my Creamy Tuna Pasta Bake.
Creamy Lemon Carbonara Recipe Ingredients
Bacon: One of the things I love most about this dish is its versatility. While traditional carbonara recipes typically call for pancetta or guanciale, I use bacon in this version. However, you can easily customise to suit your taste preferences and be more cost effective. Not a fan of bacon or don’t have any in the house? No problem – simply omit it or substitute with chicken or mushrooms.
Parmesan: I use parmesan in this lemon carbonara, however Pecorino Romano is the cheese used for the traditional dish. You can substitute the parmesan for other cheese you have on hand. Flavour-wise your best options are Pecorino, Parmigiano Reggiano and Grana Padano.
Pasta: Spaghetti or fettuccini just work for me. While spaghetti is the traditional pasta for carbonara, use any pasta you have in the pantry. They all taste good. Or how about Homemade Pasta if you have a little time on your hands. This will take your pasta dish to a whole new level!
Eggs: Along with the cheese, the eggs bind and cling to the pasta for a creamy, cheesy sauce.
Lemon: The addition of lemon to this carbonara adds a refreshing twist. And it pairs beautifully with the richness of the eggs and parmesan cheese.
FAQ
Is lemon carbonara a traditional pasta carbonara?
Not quite. Traditional Roman carbonara is generally made with eggs, Pecorino Romano, guanciale and black pepper, without cream, garlic or lemon. This creamy lemon carbonara is a fresh, family-friendly variation that’s also a little more forgiving to prepare.
How do I stop the eggs from scrambling?
Keep the heat very low when adding the egg mixture and toss the pasta continuously. If the pot still feels extremely hot after cooking the bacon, take it off the heat briefly before adding the sauce. The residual warmth from the pasta should cook the eggs gently and give the sauce its glossy finish.
Why is my carbonara sauce too thick?
The sauce will thicken quickly as the eggs cook and parmesan melts cook. Reserve a small cup of pasta water before draining, then add a splash if needed while tossing everything together. Add it gradually – you can always add more, but retrieving it from the sauce is somewhat trickier.
Can I use pancetta instead of bacon?
Yes. Pancetta gives the pasta a slightly saltier, more traditional flavour, while bacon adds a smokier finish. Check the seasoning before adding extra salt, as both the meat and Parmesan bring plenty of their own.
What pasta works best for lemon carbonara?
Spaghetti, fettuccine and linguine all work particularly well because the creamy sauce coats the long strands. Short pasta such as rigatoni or penne can also be used – less twirling, more scooping.
Can I make lemon carbonara gluten-free?
Yes. Replace the spaghetti with your favourite gluten-free pasta and check that the bacon or pancetta is labelled gluten-free. The remaining ingredients are generally gluten-free.
Feedback and More: Did you try the creamy lemon carbonara recipe? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked this recipe, check out some of my other delicious pasta dishes and pasta bakes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Creamy Lemon Carbonara
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 300 grams spaghetti - or fettuccine
- 10 grams unsalted butter
- 200 grams bacon - or pancetta, diced
- 2 cloves garlic - finely chopped
- 3 large eggs
- 60 ml cream - thickened
- ½ cup fresh parmesan - grated
- salt and pepper - to taste
- 1 tsp lemon rind - grated
- 3 shallots - finely chopped
- fresh parmesan - grated, extra (optional)
Instructions
- Boil the pasta and remove from the pot just before al dente (approximately 1 minute less than instructions on the packet for dried pasta). Drain and set aside.
- Melt the butter in the same pot over medium high heat and cook the bacon and garlic for 2-3 minutes, or until just starting to brown.
- While the bacon is cooking, lightly whisk the eggs, cream, cheese, salt and pepper in a small bowl.
- Reduce the heat to low and stir the pasta into the bacon mixture to heat. Add the egg mix and toss until the pasta is completely coated. It should only take 1-2 minutes for the egg to cook and become glossy (see notes).
- Stir in the lemon rind and shallots and serve topped with extra parmesan. Enjoy!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
