CREAMY SPICY BUCATINI CARBONARA

with Calabrian chilis

WHY YOU'LL LOVE THIS RECIPE!

- The pasta comes together in under 30 minutes. - It's cheesy, rich, creamy, & has the perfect amount of spice. - Make it for dinner parties or weeknight dinners.

THE INGREDIENTS

- Bucatini or spaghetti - Guanciale or pancetta - Egg yolks - Whole egg - Pecorino Romano or Parmesan - Calabrian chilis - Kosher salt - Black pepper - Red pepper flakes

01 SIZZLE

Heat a skillet over medium-high heat. Add the guanciale or pancetta. Sauté until the pork is crispy and the fat has rendered. Remove the pot from the heat & let it cool until warm.

02 BOIL

Bring a pot of heavily salted water to a boil. Cook the bucatini just until it's al dente. Don't overcook! Save some of the starchy pasta water & drain.

03 SAUCE

In a medium bowl, add the egg yolks, whole egg, Pecorino Romano, Calabrian chilis, and lots of black pepper. Whisk until the sauce is smooth & combined.

04 TOSS

Add the bucatini to the skillet with the crispy pork. Top with the carbonara sauce & a splash of pasta water. Toss quickly until the sauce is glossy. Garnish with red pepper flakes & enjoy!

SERVING IDEAS

- GREEN OR CAESAR SALAD - GARLIC BREAD OR ROLLS - LEMONY GREEN BEANS OR CHARRED BROCCOLI - RED OR WHITE WINE

PRO TIP!

Make sure to toss the carbonara in the warm skillet off of the heat. The residual heat from the skillet & the pasta will cook the eggs and make the sauce thick & glossy!

WHAT IF MY SAUCE IS TOO THICK?

If the sauce is too thick, just add another splash or two of starchy pasta water. The sauce should be the consistency of heavy cream.

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.