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Spicy carbonara
1
Carbonara with a spicy twist is a classic Italian pasta dish that will tantalise your taste buds with its fiery flavour. This dish is for those who like a little spice in their lunch.
Interestingly, the creamy texture of this carbonara is achieved not with cream, but with the right combination of eggs and cheese. And it takes less than 25 minutes to prepare, making this dish ideal for a quick lunch.
Add to this the meaty notes of bacon and the unique aroma of garlic, and you have a real culinary delight.
Variations
Instead of bacon, you can use smoked brisket or ham.
For a vegetarian version, add fried mushrooms.
Adjust the spiciness with the amount of chilli or pepper.
Secrets of tenderness and taste
Add the eggs to the slightly cooled pasta so that they do not curdle.
Stir constantly while combining the ingredients.
Use the water from cooking the pasta to achieve the desired consistency.
Tips on ingredients
Hard cheese is best grated fresh, rather than using pre-packaged cheese.
Bacon should be meaty, not fatty.
Choose spaghetti or fettuccine for authenticity.
Small culinary nuances
Do not overcook the bacon — it should remain juicy.
Turn off the heat under the pan before adding the eggs.
Add the cheese gradually for even distribution.
Ingredients for the recipe
Ingredients
Chumak Spaghetti Pasta 400g
200 g
Elpozo Sliced Bacon 150g
150 g
Chicken Egg С1 1pc
2 pcs
Latteria Soresina Parmigiano Reggiano Cheese Aged 18 Months 32% 125g
80 g
Garlic
2 cloves
Red Chili Pepper
1 pc
Mria Black Ground Pepper
0.5 tsp
Moryachka Natural Food Sea Salt 500g
1 pinch
Borges Refined Olive Oil 0.5l
2 tbsp
Preparation steps
01
Prepare the ingredients — Cut the bacon into thin strips. Chop the garlic. Cut the chilli pepper into small rings (remove the seeds for less heat). Grate the cheese on a fine grater. Whisk the eggs with half of the grated cheese in a bowl. ⏱ 5 min. Guide: All ingredients are prepared and laid out separately.
02
Cooking the pasta — Bring salted water to a boil in a large saucepan. Cook the spaghetti according to the instructions on the package until al dente. Before draining, reserve 1 cup of the cooking water. ⏱ 10 min. Guideline: The pasta should be slightly firm to the bite.
03
Frying the bacon — Heat the olive oil in a frying pan. Fry the bacon until golden brown. Add the garlic and chilli and fry for 1 minute until fragrant. ⏱ 5 mins. Guide: The bacon should be browned but not overcooked, and the garlic should be fragrant.
04
Combining the ingredients — Remove the pan from the heat. Add the cooked spaghetti and stir quickly. Pour in the egg and cheese mixture, stirring vigorously. Add a little of the cooking water to achieve a creamy consistency. Sprinkle with the remaining cheese and black pepper. ⏱ 3 min. Guideline: The sauce is creamy, evenly coating the pasta, without lumps.
05
Serving — Immediately divide between plates. Sprinkle with additional grated cheese and black pepper to taste. ⏱ 2 min. Guideline: The dish is hot and fragrant.
06
Tip⏱ The key to perfect carbonara is speed in the final stage. The eggs should form a creamy sauce, not curdle. If the sauce is too thick, add a little more water from cooking the pasta.
Where to order ingredients
Select the required ingredients in one of the stores
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