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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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