Spicy Carbonara with Calabrian Chilies
A fiery twist on the classic Italian carbonara, enriched with the heat of Calabrian chilies.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Carbonara, originated from the Lazio region of Italy, has long been a symbol of simplicity and comfort, typically combining egg, hard cheese, pancetta, and pepper to create a luscious sauce that clings to the pasta like a warm hug. By introducing the Calabrian chilies, you're taking a venture into the sun-soaked southern Italy, where these vibrant peppers are a staple, adding a depth of flavor and a spark to the local cuisine.
Ingredients
- 400g spaghetti or your preferred pasta
- 4 large free-range eggs, at room temperature
- 100g Pecorino Romano cheese, freshly grated
- 150g pancetta or guanciale, roughly chopped
- 2 Calabrian chilies, finely chopped, seeds removed if less heat is desired
- Salt, to taste
- Black pepper, freshly ground, to taste
- Extra virgin olive oil, for frying
- A small bunch of fresh parsley, finely chopped (optional, for garnish)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve one cup of pasta water before draining.
- 2
While the pasta cooks, beat the eggs in a bowl and mix in the grated Pecorino Romano cheese until fully combined. Season with black pepper.
- 3
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped pancetta or guanciale and fry until crispy. Add the Calabrian chilies and sauté for another 1-2 minutes.
- 4
Reduce the skillet's heat to low. With the pasta drained, quickly add it to the skillet with the pancetta and chilies, tossing to coat the pasta in the flavorful oils.
- 5
Remove the skillet from the heat. Working quickly, pour in the egg and cheese mixture, using tongs to toss the pasta continuously, allowing the residual heat to cook the eggs slightly and form a creamy sauce. If the mixture is too thick, add a splash of reserved pasta water to reach the desired consistency.
- 6
Serve immediately, garnished with freshly ground black pepper, additional Pecorino cheese, and parsley if using.
Chef's Tip
Making the perfect carbonara is all about timing. Have all your ingredients ready to go and work swiftly to ensure the eggs don't scramble and the pasta doesn't cool too much before mixing in the sauce.
Fun Fact
Carbonara may have been a meal of convenience, feeding coal workers or 'carbonari' in the Italian region of Abruzzo, but it's now a revered dish enjoyed around the world for its simple, yet rich flavors.
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