Bucatini with Lemony Carbonara
['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']
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.
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