Spicy Carbonara-Style Spaghetti Recipe

Introduction

This Spicy Carbonara-Style Spaghetti puts a flavorful twist on the classic Italian dish by adding a kick of salsa macha. Creamy, savory, and just the right amount of heat, it’s a quick and satisfying meal perfect for weeknights or when you want to impress without fuss.

Ingredients

• 3 egg yolks
• ⅓ cup parmigiano reggiano, plus 2 tbsp freshly grated, plus extra 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 available)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Use about one to two tablespoons of kosher salt per gallon of water for seasoning.
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, then set aside.
3. Step 3: Add the spaghetti to the boiling water and cook until al dente, reserving ½ cup of the pasta water before draining.
4. Step 4: Slowly temper the egg mixture by gradually whisking in ¼ cup of the hot pasta water. This will warm the yolks gently without scrambling them.
5. Step 5: Transfer the drained spaghetti to a pan over low heat. Add the tempered yolk mixture and stir, adding additional pasta water as needed to reach a creamy, emulsified sauce. Whisk continuously for about 2 minutes, being careful not to overheat and scramble the eggs.
6. Step 6: Serve immediately, topped with extra salsa macha and a generous sprinkle of freshly grated parmigiano reggiano.

Tips & Variations

• For a milder heat, start with 1 tablespoon of salsa macha and adjust to taste.
• Fresh spaghetti adds the best texture, but dried spaghetti works well too.
• Substitute tamari with soy sauce if preferred, but reduce salt accordingly.
• Add sautéed pancetta or guanciale for a more traditional carbonara flavor with a spicy twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water to restore creaminess. Avoid microwave reheating as it can scramble the eggs and affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs will change the texture and richness of the sauce. Egg yolks provide a creamier, silkier result, so it’s best to stick to yolks for this recipe.

What if I don’t have salsa macha or chili crisp?

You can substitute with chili oil, hot sauce, or crushed red pepper flakes, but adjust the quantity to taste since heat levels vary.

Spicy Carbonara-Style Spaghetti Recipe

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★★★★★

4.8 from 50 reviews

This Spicy Carbonara-Style Spaghetti recipe delivers a creamy, flavorful pasta dish with a spicy twist, combining traditional carbonara elements like egg yolks and Parmigiano Reggiano with vibrant salsa macha for a delightful heat. The sauce is emulsified gently with pasta water to create a luscious, silky coating around perfectly al dente spaghetti, topped with extra cheese and chili crisp for an exciting finish.

• Author: Clara
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Egg Mixture

• 3 egg yolks
• ⅓ cup Parmigiano Reggiano, freshly grated (+ 2 tbsp for mixing 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 pasta water (plus another ¼ cup reserved in case more is needed)
• Kosher salt (for pasta water)

Instructions

1. Boil Pasta: In a large pot, bring salted water to a boil using approximately 1-2 tablespoons of kosher salt per gallon of water. Add the spaghetti and cook until al dente, approximately 8-10 minutes. Reserve ½ cup of the pasta water before draining.
2. Mix Sauce Ingredients: In a medium bowl, whisk together the egg yolks, ⅓ cup freshly grated Parmigiano Reggiano, tamari, rice vinegar, salsa macha, salt, and pepper. Set aside.
3. Temper Egg Mixture: Slowly add ¼ cup of the hot reserved pasta water to the egg mixture while whisking constantly. This step warms the eggs gently to prevent scrambling.
4. Combine Pasta and Sauce: Transfer the drained al dente spaghetti to a pan over low heat. Pour in the tempered egg mixture and begin whisking vigorously to emulsify and create a creamy sauce. Add additional pasta water gradually to adjust the sauce to your desired consistency, whisking continuously for about 2 minutes to achieve a smooth, silky texture without cooking the eggs too quickly.
5. Serve: Plate the pasta and top generously with additional salsa macha and freshly grated Parmigiano Reggiano. Serve immediately.

Notes

• Be sure to reserve pasta water before draining the spaghetti as it helps in creating the creamy sauce.
• Whisk the egg mixture continuously while adding hot pasta water to avoid scrambling the eggs.
• The level of spiciness can be adjusted by varying the amount of salsa macha or chili crisp added.
• If using fresh spaghetti, cooking time will be shorter, so monitor carefully.
• This recipe uses tamari for a gluten-free option; soy sauce can be used otherwise.
• Serve immediately for best texture and flavor as the sauce thickens as it cools.

Keywords: spicy carbonara, spaghetti recipe, pasta, salsa macha, creamy pasta, carbonara twist, easy dinner, Italian fusion