Spicy Carbonara-Style Spaghetti Recipe

Introduction

This Spicy Carbonara-Style Spaghetti puts a flavorful twist on the classic Italian favorite. Combining creamy egg yolks with the smoky heat of salsa macha, it’s a quick and satisfying dish that’s perfect for a weeknight dinner. With simple ingredients and easy steps, you’ll have a comforting meal ready in no time.

Ingredients

• 3 egg yolks
• ⅓ cup Parmigiano Reggiano, plus 2 tbsp freshly grated, plus more for topping
• 2 tsp tamari (or soy sauce)
• 2 tsp rice vinegar
• 2-3 tbsp salsa macha (or chili crisp), plus more for topping
• Salt and pepper, to taste
• ¼ cup pasta water, plus another ¼ cup just in case
• 8 oz spaghetti (or fresh spaghetti if you have time)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Use one to two tablespoons of kosher salt per gallon of water for best flavor.
2. Step 2: In a medium bowl, whisk together the egg yolks, Parmigiano Reggiano, tamari, rice vinegar, and salsa macha. Season with salt and pepper to taste, then set aside.
3. Step 3: Add the spaghetti to the boiling water and cook until al dente. Reserve ½ cup of the pasta cooking water before draining.
4. Step 4: Slowly add ¼ cup of the hot pasta water to the egg yolk mixture, whisking constantly to temper the eggs and prevent scrambling.
5. Step 5: Transfer the al dente spaghetti to a pan over low heat. Add the tempered yolk mixture and whisk continuously, adding more pasta water a little at a time until the sauce is creamy and emulsified, about 2 minutes.
6. Step 6: Serve immediately, topped with additional salsa macha and generous freshly grated Parmigiano Reggiano.

Tips & Variations

• Use fresh spaghetti if possible for a tender, authentic texture.
• Adjust the amount of salsa macha to control the spice level to your preference.
• If you don’t have salsa macha, substitute with chili crisp or a favorite chili oil.
• Whisk the egg mixture gently while adding hot water to avoid scrambling the eggs.

Storage

Store leftover spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce and avoid drying out the noodles. Avoid microwaving, as it may scramble the eggs and change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Whole eggs will make the sauce thinner and less rich. Using only yolks creates the creamy, silky texture typical of carbonara-style sauces.

What if I don’t have tamari or soy sauce?

You can omit it or add a pinch of salt for seasoning, but tamari or soy sauce adds a depth of umami and saltiness that enhances the overall flavor.

Spicy Carbonara-Style Spaghetti Recipe

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★★★★★

4.6 from 149 reviews

• Author: Harry
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

This Spicy Carbonara-Style Spaghetti is a vibrant twist on the classic Italian dish, combining creamy egg yolks and Parmigiano Reggiano with a spicy kick from salsa macha or chili crisp. The sauce is quickly emulsified on the stovetop with reserved pasta water to create a luscious, velvety coating for perfectly al dente spaghetti. Ideal for those who love a bit of heat with their creamy pasta, this recipe delivers bold flavors in a simple, quick-to-make meal.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 3 egg yolks
• ⅓ cup Parmigiano Reggiano, freshly grated (plus 2 tbsp freshly grated, and more for topping)
• 2 tsp tamari (or soy sauce)
• 2 tsp rice vinegar
• 2–3 tbsp salsa macha (or chili crisp, plus more for topping)
• Salt and pepper, to taste

Pasta

• 8 oz spaghetti (or fresh spaghetti if available)
• ¼ cup reserved pasta water (plus another ¼ cup just in case)
• Salt, for pasta water (1-2 tbsp kosher salt per gallon of water)

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Instructions

1. Boil the Pasta: In a large pot, bring salted water to a rolling boil. Use one to two tablespoons of kosher salt for every gallon of water to properly season the pasta.
2. Prepare the Sauce Mixture: In a medium bowl, whisk together the egg yolks, ⅓ cup grated Parmigiano Reggiano, tamari, rice vinegar, and salsa macha or chili crisp. Season with salt and pepper to taste. Set this aside while the pasta cooks.
3. Cook the Spaghetti: Add the spaghetti to the boiling water and cook until al dente, usually about 8-10 minutes, depending on the pasta type. Reserve ½ cup of the pasta cooking water before draining.
4. Temper the Egg Mixture: Slowly add ¼ cup of the hot reserved pasta water to the egg mixture while whisking continuously to gently warm the eggs, preventing them from scrambling.
5. Combine Pasta and Sauce: In a clean pan, add the drained al dente spaghetti along with the tempered egg mixture. Turn the heat to low and whisk the mixture, adding additional reserved pasta water if needed to reach a creamy, emulsified consistency. This should take about 2 minutes. Be careful to maintain a low heat to avoid scrambling the eggs.
6. Serve: Plate the pasta and top generously with additional salsa macha and freshly grated Parmigiano Reggiano for extra flavor and texture.

Notes

• Tempering the eggs is crucial to prevent them from scrambling; add hot pasta water slowly while whisking.
• Adjust the amount of salsa macha or chili crisp according to your preferred spice level.
• Use freshly grated Parmigiano Reggiano for the best flavor and creaminess.
• If you don’t have tamari, soy sauce works as a good substitute.
• Be sure to reserve pasta water before draining; it’s essential for achieving the perfect sauce consistency.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Keywords: spicy carbonara, spicy spaghetti, salsa macha pasta, creamy pasta, easy dinner, quick pasta recipe