This Spicy Carbonara is amazing. Nothing pleases me more than a big bowl of creamy pasta. The smokiness of the Spanish Chorizo Sausage and the umami element of the Parmigiano Reggiano make this spicy carbonara dish the ultimate comfort meal.
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Ingredients and Substitutions
Spanish Chorizo Sausage - I used spicy or mild. Guanciale or pancetta.
Penne pasta - use whatever pasta you have on hand.
Parmiggiano Reggiano - King of cheese! The creaminess of the parmesan is to die for. Please use the good stuff.
Egg yolks
Garlic
Calabrian chili crisp - feel free to substitute chili garlic sauce, red pepper flakes, or any chili oil.
Olive oil
Parsley - purely for garnish. 100% optional.
Salt & Black Pepper
Equipment
- Large skillet - I use my Our Place pan
- Large pot for boiling pasta
- Medium size bowl
- Knife
- Cutting board
- Colander to drain the pasta
- Wooden spoon or spatula
PRO TIPS
Here are some useful tips for making the creamiest Spicy Carbonara.
- Use a food processor to grate your Parmesan cheese.
- Make sure the pan is turned off and removed from heat before adding in the egg and cheese mixture. You don't want it to curdle.
- Tempering the egg mixture is KEY to the success of your carbonara.
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Spicy Carbonara
This Spicy Carbonara is amazing. Nothing pleases me more than a big bowl of creamy pasta. The smokiness of the Spanish chorizo sausage, and the umami element of the Parmigiano Reggiano make this dish the ultimate comfort meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2-4 1x
- Category: mains
- Method: pan fry
- Cuisine: italian
Ingredients
1 package (200 g) sausage link of Spanish Chorizo Sausage (I used mild)
300g of penne pasta
1-½ cups of FRESHLY GRATED Parmiggiano Reggiano plus more for garnish
6 egg yolks
2 tbsp minced garlic
1 tbsp Calabrian chili crisp
1 tbsp of olive oil
Parsley for garnish (optional)
Salt & Black Pepper
Instructions
- In a large pot, boil water for the pasta. Salt the water. Make it taste like the sea.
- Mince your garlic.
- Slice your chorizo sausage to ½ inch size.
- Grate your Parmiggiano Reggiano cheese. My trick is to use your food processor - cheese grater attachment. It saves time and your hands from being grated. If you don't have a food processor, a regular grated will work. It will take a little bit more time.
- In a bowl, add 1-½ cups of parmesan cheese and 6 egg yolks. Add some pepper and mix well.
- In your large skillet, add 1 tablespoon of olive oil, and saute your chorizo sausages until crispy, around 5 minutes. Remove from the pan. Remove excess oil.
- In the same pan, medium heat, saute the garlic and add the Calabrian chili.
- Add your pasta to the boiling water. Cook until al dente. Drain pasta. Save 1-2 cups of your pasta water.
- In your egg mixture, start adding a little bit of the hot pasta water. This is called tempering your eggs. It will prevent your egg and cheese mixture from curdling.
- Turn the heat off your skillet and remove the pan from the hot element.
- Add the pasta into the pan and ½ cup of hot pasta water. Then add the cheese mixture in and start mixing it well. Your sauce will start to thicken. Add more pasta water if you need to loosen up the sauce.
- Add your chorizo and garnish with a tiny bit of parsley for color.
- Serve and enjoy!
Notes
- Use your food processor to grate your cheese.
- Make sure the pan is turned off and removed from heat before adding in the egg and cheese mixture.
- Tempering the egg mixture is KEY to the success of your carbonara
Helen says
This is an OG carbonara dish, cant wait to try this!