Rock Roll Spaghetti Carbonara
Elevate your pasta night with Rock Roll Spaghetti Carbonara, a bold twist on the classic Italian favorite! This dish pairs creamy, velvety pasta with the irresistible crunch of crispy pancetta and a fiery kick of red chili flakes. A delicate balance of whisked eggs, Parmesan cheese, and a touch of reserved pasta water creates a luscious sauce that clings perfectly to al dente spaghetti. Fragrant garlic and freshly cracked black pepper amp up the flavor, while the chili flakes add a modern, rock-and-roll edge to the traditional recipe. Ready in just 35 minutes, this crowd-pleasing carbonara is perfect for everything from a cozy family dinner to an impressive date night meal. Serve it with an extra sprinkle of Parmesan and a dash of chili flakes to customize the heat to your taste! Indulge in this richly satisfying, easy-to-make recipe that’s guaranteed to hit all the right notes.
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Ingredients
- 400 grams spaghetti
- 150 grams pancetta
- 3 large eggs
- 1 large egg yolk
- 100 grams Parmesan cheese, grated
- 1 teaspoon black pepper, freshly cracked
- 0.5 teaspoon red chili flakes
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
Directions
Step 1
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Step 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Stir occasionally to prevent sticking.
Step 3
Lower the heat and add the minced garlic. Sauté for 1 minute until fragrant. Stir in the red chili flakes, allowing their flavors to release into the oil. Remove the skillet from heat.
Step 4
In a medium bowl, whisk together the eggs, egg yolk, grated Parmesan cheese, and freshly cracked black pepper until smooth. Set aside.
Step 5
Return the skillet with the pancetta to low heat. Add the drained spaghetti to the skillet, tossing to coat in the rendered oils and pancetta.
Step 6
Immediately remove the skillet from the heat. Slowly pour the egg mixture into the skillet, tossing quickly and continuously to coat the spaghetti without scrambling the eggs.
Step 7
If needed, add reserved pasta water a few tablespoons at a time to loosen the sauce and create a creamy texture.
Step 8
Taste and adjust seasoning with salt and more black pepper if desired.
Step 9
Serve immediately, garnished with additional Parmesan cheese and a pinch of red chili flakes for an extra kick.
Nutrition Facts
| Serving size | (842.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2137.6 |
| Total Fat 130.9g | 0% |
| Saturated Fat 53.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1003.2mg | 0% |
| Sodium 6695.4mg | 0% |
| Total Carbohydrate 127.9g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 4.9g | |
| Protein 117.3g | 0% |
| Vitamin D 141.2IU | 0% |
| Calcium 1266.2mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 986.7mg | 0% |
Source of Calories