Spicy Pasta Carbonara a chili infused twist to a classic recipe. Chili garlic paste blends perfectly with authentic recipe ingredients in this version. As a result, transforming the recipe with additional depth of flavor. This recipe is quick to make. It comes together in the time it takes to boil water and cook pasta. As a result, it makes for a great weeknight meal option.
Spicy Pasta Carbonara, Kicked Up and Comforting
Making the Sauce
First and foremost, the quality of ingredients matter. Due to the sauce having having only 3 make them the best available. Most importantly, the cheese should be freshly grated Parmigiano-Reggiano. For this recipe I would not cut corners here as this is main ingredient. Jarred ‘grated parmesan’ cheese has it’s place but not for this recipe.
The Pasta Water is an Ingredient.
Salting the water is essential. Not only because it seasons the pasta but the entire dish as well. The starch from the pasta water pulls the sauce together. A handful of sea salt should do the trick. The water should smell like sea water. Once the pasta is cooked reserve 1/2 cup of the water. This is because it will tighten up the sauce.
The Type of Pasta.
Spaghetti is the most common and authentic pasta of choice. I prefer a thicker pasta. One that has chewy and toothy texture so Linguine is my choice. Always cook just until almost al dente, a little undercooked. The pasta will continue cooking as you mix up the sauce with pasta. Other types will also work. Use your favorite type or what you have on hand. Feeling ambitious? Make your own.
Spicy Pasta Carbonara – Bringing it All Together
As stated earlier, this recipe will come together quickly. Therefore, having everything ready makes working quickly easier. Make sure the Pasta water comes to a rolling boil. Have the bacon cooking as soon as you place with pasta in the boiling water. Transfer bacon to a paper lined plate. Add garlic and Chili Garlic paste stir. Pasta should be ready as you lower a the heat in the pan. Mix it all together and eat!
Here is our recipe for our homemade Roasted Chili and Garlic Paste.
Spicy Pasta Carbonara
Ingredients
- 1 lbs dried pasta
- 4 large eggs
- 1 cup Parmigiano-Reggiano cheese freshly grated
- 8 slices bacon or 1/2 lbs. pancetta
- 3 cloves garlic chopped
- 1 tsp. roasted red chili garlic paste (heaping tsp.) or to taste
- 2 tsp dried basil
- 2 tbsp. flat leaf parsley chopped
- salt & pepper to taste
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
- In a bowl, whisk together eggs and Parmesan, basil set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, leave excess drippings it the pan
- Stir in chopped garlic and Chili Garlic Paste until fragrant, about 1 minute. Reduce heat to low.
- Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Garnish with parsley, serve immediately, while still hot.
I have to use “fake” pasta for the low glycemic index so I use banza pasta. This was a tasty side dish. I added some leftover jarred peppers. Will save to make again.