Description
Welcome to an exciting culinary adventure! If you’re a fan of rich, comforting Italian dishes with a hint of heat, this Spicy Carbonara recipe is sure to become one of your favorites. Combining the traditional creamy texture of carbonara with a fiery twist, this recipe will delight both spice lovers and pasta enthusiasts alike. Today, we’re sharing all the secrets behind creating this quick and easy version of Spicy Carbonara that can be enjoyed in just 30 minutes.
Ingredients
- ½ lb. spaghetti alla chitarra (or your favorite pasta)
- 1 tbsp. extra virgin olive oil
- ¼ lb. guanciale, coarsely chopped
- 4 egg yolks
- ⅓ cup Parmigiano Reggiano, finely grated
- 1 tbsp. crushed Calabrian chili (adjust for spice level)
- 1 tbsp. tomato paste
- 1 tbsp. Italian parsley, chopped
- 1 tbsp. chives, chopped
Instructions
Step 1: Boil the Pasta
Start by bringing a large pot of water to a boil. Salt the water generously to enhance the flavor of your pasta. While the water heats up, you can start preparing the other ingredients.
Step 2: Cook the Guanciale
In a large sauté pan, heat the olive oil over medium heat. Add the guanciale (or bacon) and cook until crispy, about 5-7 minutes. This will release flavorful fat, which will later be added to the egg mixture.
Step 3: Prepare the Egg Mixture
In a small bowl, whisk together the egg yolks, Parmigiano Reggiano, crushed Calabrian chili, and tomato paste. Add about 1 tablespoon of the rendered guanciale fat into the egg mixture and whisk until smooth.
Step 4: Cook the Pasta
Once the water is boiling, add the spaghetti and cook until al dente, following the package instructions (usually around 8-10 minutes). Reserve 1 cup of pasta water before draining.
Step 5: Combine the Ingredients
Add the cooked pasta to the sauté pan with the guanciale. Pour in about ¼ cup of pasta water and toss to combine. Remove the pan from heat and quickly add the egg yolk mixture, stirring constantly to prevent the eggs from scrambling. Add more pasta water if needed to create a creamy sauce.
Step 6: Finish the Dish
Stir in the chopped parsley and toss to combine. Plate the pasta and top with fresh chives and extra Parmigiano Reggiano for garnish.
Notes
- Adjusting the Spice Level: If you’re not a fan of too much heat, reduce the amount of Calabrian chili to your taste.
- Pasta Water is Key: The starchy pasta water helps create the creamy sauce, so don’t forget to reserve some before draining the pasta.
- Toss Quickly: When adding the egg mixture, be sure to toss quickly to avoid scrambling the eggs.