A fiery twist on the classic Italian carbonara, enriched with the heat of Calabrian chilies.
Did you know?
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.
Imagine the classic creamy embrace of an authentic Italian carbonara, but with a playful kick that dances on your palate, igniting a fiery romance with each forkful. Our Spicy Carbonara with Calabrian Chilies is an ode to the adventurous food lovers who yearn to bring the heat to even the most traditional dishes.
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
The key to a dish that combines tradition with a touch of spice is in the quality of ingredients you choose. Here is what you'll need to create your spicy carbonara:
Calabrian chilies are the centerpiece of this spicy twist on carbonara, hailing from Calabria in Italy, known for their robust flavor and moderate heat which brings both warmth and a bright fruity profile to the dish.
- 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)
Steps
To prepare your Spicy Carbonara with Calabrian Chilies, follow these steps carefully, keeping the heat controlled and your passion for flavor ignited:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately, garnished with freshly ground black pepper, additional Pecorino cheese, and parsley if using.
Add some extra love
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.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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