Firecracker Carbonara
Firecracker Carbonara takes the classic creamy, rich pasta dish and adds a spicy twist that kicks things up a notch. My untraditional take on carbonara is insanely good! The spicy chili oil and gochujang cut through the creaminess of the egg yolks and Parmesan, making it a match made in heaven.
Ingredients
- 100g Guanciale (Or Pancetta Or Bacon)
- 6 Cloves Garlic
- 250g Spaghetti (I Used Bucatiini)
- 3 Egg Yolks
- 100g Parmesan
- 1 Tbsp Gochujang
- 2 Tbsp Crispy Chilli Oil (My Fav Is @lkkeurope chiu chow chilli oil)
- 1 Tsp Honey
- 2 Tbsp Soy Sauce
- Small Handful of Coriander
Step 1
Dice the guanciale into small cubes, then crush the garlic and give it a rough chop.
Step 2
Start cooking your spaghetti in lightly salted boiling water—you don't want it too salty since we'll be adding soy sauce later. Cook until it's al dente.
Step 3
Whisk the egg yolks with gochujang, 1 tablespoon of chilli oil, honey, and soy sauce. Grate in the Parmesan and whisk until smooth. Pour in 100ml of hot pasta water and whisk again until well combined.
Step 4
Place the guanciale in a cold pan and cook over medium heat for 8 minutes to render the fat and crisp up the meat. Drain the pork fat, setting it aside for later. Add the garlic to the pan and sauté for 1 minute.
Step 5
Pour in about 100ml of pasta water to prevent the garlic from browning, then add your spaghetti to the pan. Turn off the heat and gradually incorporate the Parmesan sauce, tossing constantly. Turn the heat to low and continue tossing until the sauce becomes thick and glossy. Adjust the seasoning with more soy sauce if needed.
Step 6
Finely chop the coriander. Heat the reserved pork fat in a pan, then add the coriander and fry until crispy. Stir in the remaining 1 tablespoon of chilli oil.
Step 7
Serve your pasta and grate additional Parmesan on top, then drizzle with the coriander chilli oil.