The Creamiest Spicy Bucatini Carbonara
If I could dive face first into this spicy bucatini carbonara, I would. This recipe has just a few ingredients like eggs, Pecorino Romano, and Calabrian chili, but it tastes like it came straight from an upscale Italian restaurant. And it takes less than 30 minutes to make! Pop a bottle of wine and invite some friends over for dinner. It's pasta night!
Ingredients
- 8 ounces guanciale or pancetta, diced (226 grams)
- 1 pound bucatini (454 grams)
- 4 egg yolks, room temperature
- 1 whole egg, room temperature
- 1 cup grated Pecorino Romano cheese, plus more for serving (100 grams)
- 2 Tablespoons finely chopped Calabrian chilis or paste (30 grams)
- Kosher salt and freshly-ground black pepper, to taste
- Red pepper flakes, for serving
Equipment
- Large pot
- Colander
- Whisk
Instructions
- Heat a large skillet over medium-high heat. Add the guanciale or pancetta and cook the pork, stirring every once in a while until it's crispy and the fat has rendered. Remove the skillet from the heat and let it cool until the skillet is warm to the touch.
- Next, bring a large pot of heavily salted water to a boil. It should be as salty as the sea. Cook the bucatini according to the package directions, stirring occasionally, just until it's al dente. Once the pasta is al dente, use a mug or heat-proof liquid measuring cup to reserve at least 1 cup (240 milliliters) of the starchy pasta water. Then, drain the pasta.
- While the pasta is boiling, combine the egg yolks, whole egg, Pecorino Romano, Calabrian chili, and a generous amount of black pepper in a medium bowl. Whisk until smooth. Then, spoon about 2 Tablespoons of the rendered pork fat into the egg mixture, whisking constantly, to temper the eggs.
- Once the pasta is finished cooking, add it to the skillet with the pork. (At this point, the skillet should be warm but not hot. If the skillet is hot, mix the pasta in a bowl instead.) Add the egg mixture along with about 1/3 cup of the reserved pasta water. Stir the pasta quickly and constantly to keep the eggs from scrambling. Add more pasta water as needed until the sauce is smooth and the consistency of heavy cream.
- Taste the pasta and add more salt if needed. Garnish the carbonara with red pepper flakes, Pecorino Romano, and black pepper, to taste. Enjoy!
Notes
Calabrian chilis usually come chopped in a jar or as a paste. I use the chopped chilis and slice them even finer for a smoother texture.
If you're sensitive to spice, you can always add 1 Tablespoon of chilis and add more to taste. Or, feel free to add more if you like things extra spicy. The spice level can differ from brand-to-brand so adjust according to what you like!
Bring the eggs to room temperature before separating them for a super smooth sauce. If you forget to this step, just place your eggs in some warm (not hot!) water for 10-15 minutes.
Feel free to use spaghetti and Parmesan instead of bucatini and Pecorino Romano. Or, try a mix of Parmesan & Pecorino!
Don't add salt to the sauce when you're whisking it up. Between the pork fat, pasta water, and cheese, the sauce is usually plenty salty on its own. You can always add salt at the end if needed!
Toss the pasta together quickly so the sauce melds together with the pork fat and starchy water. If it's not mixing together well with a wood spoon, try tongs instead.
If the sauce is too thin, place the pot on the stove over the lowest heat possible. Stir the pasta constantly until the sauce thickens up a bit.
This recipe can be doubled for a crowd. Or, halve the recipe for two!
Serving: 1serving, Calories: 434kcal, Carbohydrates: 35.3g, Protein: 22.8g, Fat: 20.8g, Saturated Fat: 11.2g, Cholesterol: 309mg, Sodium: 636mg, Potassium: 85mg, Fiber: 2g, Sugar: 1.8g, Calcium: 286mg, Iron: 2mg
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