Spicy Pasta Carbonara Recipes

SPICY PASTA CARBONARA

Steps:

• Cook spaghetti as directed on package.
• Meanwhile, cook bacon in large skillet 5 min. Add onions; cook 5 min. or until onions are translucent and bacon is crisp, stirring occasionally. Stir in chiles and garlic; cook 30 sec.
• Drain spaghetti, reserving 1/2 cup of hot cooking water. Add hot spaghetti and reserved water to bacon mixture in skillet; mix lightly. Add eggs; cook and continuously stir on low heat 1 min. Remove from heat. Stir in cilantro; top with cheese.

SUNNY'S 5-INGREDIENT SPICY SAUSAGE CARBONARA

Steps:

• Cook the pasta in a pot of boiling water according to the package directions. Drain, reserving some of the cooking water.
• Set a large pan with straight sides over medium-high heat and add the olive oil and sausage. Cook, breaking up the sausage, until brown, about 5 minutes, then season with salt and a few hefty grinds of coarse black pepper -- it's all about the pepper!
• In a small bowl, whisk together the Parmesan cheese and eggs.
• Add the drained pasta to the pan and swirl until it's mostly coated with the fat of the sausage. Remove the pan from the heat and add a spoonful or so of the pasta water along with the egg and cheese mixture. Toss rapidly to coat the pasta with the eggs and cheese. Continue to toss until the water evaporates a bit and creates a bit of a sauce. Add the parsley and toss again. Serve immediately.

FETTUCINE CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
• Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
• Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

HOMEMADE PICI PASTA WITH CARBONARA SAUCE

Steps:

• For the homemade pici pasta: Whisk the flour, semolina and salt together in a large bowl. Heat 1 cup water in a small saucepan to a simmer. Add the olive oil and just 2/3 cup of the water to the flours and mix to combine. If the dough still looks a little dry, add more water, a small splash at a time, until the dough comes together. Gather the dough into a ball and transfer to a work surface. Knead the dough until elastic and somewhat smooth, about 3 minutes. Wrap in plastic wrap and let sit at room temperature for at least 1 hour and up to 4.
• Lightly flour a work surface with semolina. Divide the dough in two and roll each piece out to be about 1/4-inch-thick or a little less. Cut all of the dough into 1/4- to 1/2-inch-wide ribbons. Working one ribbon at a time, use the palms of your hands to roll it into a tube shape, pressing firmly to thin it out slightly and make elongated, uneven, wormlike strands. Repeat with the remaining pasta ribbons, transferring the pici to a sheet tray and lightly dusting with semolina as you go.
• Bring a large pot of salted water to a boil.
• Add the pici to the boiling water and cook until al dente, about 4 minutes. Reserve about 1 cup of the cooking water, then drain the pici.
• For the carbonara sauce: Put the pancetta in a large skillet over medium-high heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is crisp, 6 to 8 minutes. Transfer the pancetta to a paper-towel lined plate with a slotted spoon. Pour about 1 tablespoon of the rendered pancetta fat into a large bowl.
• Add the eggs, Parmesan, pecorino and a generous amount of pepper to the bowl with the fat and whisk to combine.
• Add the cooked pici to the bowl with the cheese and egg mixture, then add a splash of the cooking water and the pancetta and toss until creamy and well coated. Add a little more pasta water to loosen if desired.
• Add to a serving dish and top with parsley. Serve with additional Parmesan.

SPICY CHORIZO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.