Super Spicy Pasta Carbonara

Super Spicy Pasta Carbonara

Ready in 30 minutes
16 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Super Spicy Pasta Carbonara"

Share it:

Pasta Carbonara spicier than normal, super tasty.

"I enjoyed this quite a bit, although I only used one habanero and didn't really taste much spice. I did use more pasta, bacon, and sun dried tomatoes than the recipe called for, so perhaps I overwhelmed the peppers with too many other ingredients. Next time we'll try two habaneros and see how it comes out. Hubby enjoyed it and he has been lukewarm on carbonara in the past - I liked that it had no cream and less eggs, so it's more focused on the bacon, tomatoes, and pasta. We agree that it would be good with mushrooms, so next time we'll add them. "

- Hilpol

Ingredients

Are you making this? 
1 teaspoon salt; divided for boiling and to taste on pasta
1 teaspoon ground black pepper; to taste
1 pound pasta; such as spaghetti or rigatoni (whole wheat increases flavor)
0.25 cup extra virgin olive oil; (enough to coat bottom of pan)
0.25 pound pancetta; chopped (substitute lean bacon to reduce cost)
1 teaspoon red pepper flakes; (optional spice ingredient for a milder but still spicy flavor)
2 Habeñero peppers; finely chopped (optional ingredient for spicier flavor)
6 cloves Garlic; chopped
3 whole sun dried tomatoes; chopped
1 cup Dry white wine
2 large egg yolks
0.5 cup Romano cheese; freshly grated
1 handful Parsley; for garnish

Original recipe makes 4 Servings

Servings  

Preparation

1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta or bacon. Brown for 2 minutes.

3. Add red pepper flakes (or Habeñero if you want it spicier) and garlic and cook 2 to 3 minutes more.

4. Add wine plus the sun dried tomatoes and stir up all the pan drippings.

5. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water to temper the eggs and keep them from scrambling when added to the pasta [the gluten in the pasta water does the trick—don't worry, except in the rarest of cases, and contrary to alarmist fads, gluten (a natural protein) is good for you, or at the least, harmless].

6. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg.

7. Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.

Credits

Added on Award Medal
Verified by stevemur

Super Hot Pasta Carbonara photo by me2earth me2earth

Calories Per Serving: 1308 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Super Spicy Pasta Carbonara

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

I used jalapeno pepper instead and was very spicy and hot.
dmcmil4911 1 year ago
kaylaschindel 1 year ago
I enjoyed this quite a bit, although I only used one habanero and didn't really taste much spice. I did use more pasta, bacon, and sun dried tomatoes than the recipe called for, so perhaps I overwhelmed the peppers with too many other ingredients. Next time we'll try two habaneros and see how it comes out. Hubby enjoyed it and he has been lukewarm on carbonara in the past - I liked that it had no cream and less eggs, so it's more focused on the bacon, tomatoes, and pasta. We agree that it would be good with mushrooms, so next time we'll add them.
Hilpol 1 year ago
Nom nom :)
kcuedek 2 years ago
Adding some mushrooms would be a nice touch as well. This was very good, everyone I made it for approved.
arosboro 2 years ago
Used the bacon and still turned out excellent, wife loved it. We will make it again.
BigDaddyThomas 2 years ago
The spice arms race in our family began with my sons declaring after each tweak to the recipe that 'It could have been spicier!' each subsequent time I'd serve it with hotter and hotter ingredients. We're actually now up to three habañeros plus chili pepper flakes! And still they claim with eyes almost tearing up that, 'It could be spicier!' the trick to surviving is a full bodied glass of red wine. No water, no milk.
me2earth 2 years ago
This recipe was fantastic. 2 habanero peppers were great for me, but a little much for my boyfriend. 1 pepper next time perhaps.
TNC543 2 years ago
We love this recipe and make it almost once a week. Two habanero peppers were too spicy (and we like spicy!). Tonight I'm going to try it with just one. We also used bacon instead of pancetta.
Reece1124 2 years ago
Toooooo Gooooood!! Love it, love spicy food and pasta so it was perfect :D will be making it a whole lot more!!!
LittleZee 2 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free