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 spicy carbonara dish the ultimate comfort meal.

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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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Carmen

Spicy Carbonara

5 from 1 vote

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.

Print Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 2 -4

Course: Pan fry

Cuisine: Pan fry

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 package 200 g sausage link of Spanish Chorizo Sausage (I used mild)
• 300 g of penne pasta
• 1-½ cups of FRESHLY GRATED Parmiggiano Reggiano plus more for garnish
• 6 egg yolks
• 2 tablespoon minced garlic
• 1 tablespoon Calabrian chili crisp
• 1 tablespoon of olive oil
• Parsley for garnish optional
• Salt & Black Pepper

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Method

 

1. In a large pot, boil water for the pasta. Salt the water. Make it taste like the sea.
2. Mince your garlic.
3. Slice your chorizo sausage to ½ inch size.
4. 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.
5. In a bowl, add 1-½ cups of parmesan cheese and 6 egg yolks. Add some pepper and mix well.
6. 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.
7. In the same pan, medium heat, saute the garlic and add the Calabrian chili.
8. Add your pasta to the boiling water. Cook until al dente. Drain pasta. Save 1-2 cups of your pasta water.
9. 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.
10. Turn the heat off your skillet and remove the pan from the hot element.
11. 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.
12. Add your chorizo and garnish with a tiny bit of parsley for color.
13. 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

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