chili crisp carbonara
Whenever I eat carbonara, I always crave something sharp, spicy, and a little vinegary to cut through that rich, silky sauce. So I thought, why not build the spice right into it?
Chili crisp turns the yolk sauce into this gorgeous amber-orange and completely transforms each bite. It starts rich and luscious, then blooms into peppery heat, followed by sharp, salty Parmesan. It’s this endless cycle of flavor that keeps you going back for another forkful.
Photo by Heami Lee
Get more chili crisp recipes like this from my CHILI CRISP COOKBOOK!
INGREDIENTS
4 oz (115g) pancetta, cut into small cubes
3 large egg yolks, plus 1 large egg yolk per serving
1 cup (100g) grated Parmesan cheese, plus more for garnish
3 Tbsp chili crisp
8 oz (230g) bucatini
1 tsp freshly ground black pepper
*Serves 3 or 4
INSTRUCTIONS
In a large skillet or sauté pan over medium-low heat, render the fat from the pancetta until it gets crispy, about 5 minutes. Transfer to a plate and set aside. Strain the rendered pork fat through a fine-mesh sieve into a small bowl and set aside.
In a large bowl, whisk together the 3 egg yolks, Parmesan cheese, chili crisp, and 1 Tbsp. of the reserved pork fat.
Meanwhile, cook the bucatini according to the package directions, until al dente. Reserve ½ cup of pasta water, then drain.
Add the drained pasta to the egg yolk mixture and gradually add about 2 Tbsp. of the pasta water while constantly tossing with tongs. Add the pepper and crispy pancetta and continue to toss until the sauce coats the pasta and thickens.
When ready to serve, divide the noodles among bowls and garnish with more freshly grated Parmesan cheese and an egg yolk on top of each portion.
NOTE: This works with any long pasta, but short tubular shapes like rigatoni are great too.