Spicy Spaghetti Carbonara Recipe

ingredients

4 large eggs
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 red Thai or Serrano chili, seeded and chopped
OR
1/4 teaspoon dried chili flakes
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 cloves garlic, peeled but left whole
4 ounces pancetta, roughly chopped
1/4 cup dry white wine
1 pound spaghetti

directions

In a large bowl, lightly beat the eggs. Add the Parmesan, parsley, chili, and pepper and mix together well. Set aside.

In a skillet, heat the olive oil over medium heat. Add the garlic cloves and cook until golden and fragrant, a few minutes. Remove and discard the garlic cloves.

Add the pancetta to the skillet and cook until it just begins to brown. Add the wine, bring to a boil, and boil for about 2 minutes, stirring and scraping the pan bottom to loosen the browned bits. Remove from the heat and set aside.

Bring a large pot filled with salted water to a boil. Add the pasta, stir well, and cook until al dente, about 11 minutes. Drain and immediately add to the egg mixture, stirring vigorously to coat the pasta completely and create a silky sauce.

Quickly reheat the pancetta and wine, add to the pasta, and stir well again. Divide among warmed shallow bowls and serve immediately.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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