Spicy Tomato Carbonara
Spicy Tomato Carbonara
Ingredients
- 1 pound bucatini
- 8 ounces spicy Italian pancetta, diced into small cubes
- 2 tablespoons double concentrate tomato paste
- 3 egg yolks
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 teaspoon red pepper flakes, optional, plus more for serving
- 2 tablespoons chives, freshly chopped, optional, for serving
- 1 tablespoon kosher salt, for pasta water
Instructions
- 1
Begin by slicing the spicy Italian pancetta into small chunks or cubes. Place the diced pancetta into a large, dry skillet or pan over low heat. Allow the fat to slowly render out, stirring occasionally, until the pancetta is crispy. This will take about 8-10 minutes.
⏱️ 10 min
- 2
While the pancetta is rendering, bring a large pot of heavily salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 3
In a medium bowl, combine the 3 egg yolks, 1/2 cup of grated Parmesan cheese, and 1/2 teaspoon of freshly ground black pepper. Whisk with a fork until well combined and slightly pale.
⏱️ 3 min
- 4
Once the pancetta is crispy, remove it from the pan using a slotted spoon and set aside, reserving about 1/4 of the crispy pancetta for garnish. Leave the rendered fat in the pan.
⏱️ 2 min
- 5
Take 2 to 3 tablespoons of the rendered pancetta fat from the pan and slowly drizzle it into the egg yolk mixture, whisking constantly. This tempering step helps prevent the eggs from scrambling later. Set the egg mixture aside.
⏱️ 2 min
- 6
Increase the heat under the pan with the remaining pancetta fat to medium-low. Add 2 tablespoons of double concentrate tomato paste to the pan. Fry the tomato paste for 4-5 minutes, stirring frequently, until it darkens slightly and becomes fragrant. If using, add 1/2 teaspoon of red pepper flakes and stir for another 30 seconds.
⏱️ 5 min
- 7
Turn off the heat under the pan. Using tongs, transfer the cooked bucatini directly from the pot to the pan with the tomato paste mixture. Add 3/4 of the crispy pancetta back into the pan with the pasta.
⏱️ 2 min
- 8
Allow the pasta and pancetta mixture in the pan to cool slightly for about 1 minute. This is crucial to prevent the eggs from scrambling. Add a splash (about 1/4 cup) of the reserved pasta water to the pan, then immediately pour the tempered egg mixture over the pasta.
⏱️ 2 min
- 9
Toss everything vigorously and continuously with tongs until the sauce emulsifies and coats the pasta, creating a creamy consistency. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min
- 10
Serve immediately, garnished with the remaining crispy pancetta, additional grated Parmesan cheese, and fresh chives and extra red pepper flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tomato Carbonara
- 1 pound bucatini
- 8 ounces spicy Italian pancetta, diced into small cubes
- 2 tablespoons double concentrate tomato paste
- 3 egg yolks
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 teaspoon red pepper flakes, optional, plus more for serving
- 2 tablespoons chives, freshly chopped, optional, for serving
- 1 tablespoon kosher salt, for pasta water
Instructions
- 1
Begin by slicing the spicy Italian pancetta into small chunks or cubes. Place the diced pancetta into a large, dry skillet or pan over low heat. Allow the fat to slowly render out, stirring occasionally, until the pancetta is crispy. This will take about 8-10 minutes.
⏱️ 10 min - 2
While the pancetta is rendering, bring a large pot of heavily salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 3
In a medium bowl, combine the 3 egg yolks, 1/2 cup of grated Parmesan cheese, and 1/2 teaspoon of freshly ground black pepper. Whisk with a fork until well combined and slightly pale.
⏱️ 3 min - 4
Once the pancetta is crispy, remove it from the pan using a slotted spoon and set aside, reserving about 1/4 of the crispy pancetta for garnish. Leave the rendered fat in the pan.
⏱️ 2 min - 5
Take 2 to 3 tablespoons of the rendered pancetta fat from the pan and slowly drizzle it into the egg yolk mixture, whisking constantly. This tempering step helps prevent the eggs from scrambling later. Set the egg mixture aside.
⏱️ 2 min - 6
Increase the heat under the pan with the remaining pancetta fat to medium-low. Add 2 tablespoons of double concentrate tomato paste to the pan. Fry the tomato paste for 4-5 minutes, stirring frequently, until it darkens slightly and becomes fragrant. If using, add 1/2 teaspoon of red pepper flakes and stir for another 30 seconds.
⏱️ 5 min - 7
Turn off the heat under the pan. Using tongs, transfer the cooked bucatini directly from the pot to the pan with the tomato paste mixture. Add 3/4 of the crispy pancetta back into the pan with the pasta.
⏱️ 2 min - 8
Allow the pasta and pancetta mixture in the pan to cool slightly for about 1 minute. This is crucial to prevent the eggs from scrambling. Add a splash (about 1/4 cup) of the reserved pasta water to the pan, then immediately pour the tempered egg mixture over the pasta.
⏱️ 2 min - 9
Toss everything vigorously and continuously with tongs until the sauce emulsifies and coats the pasta, creating a creamy consistency. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min - 10
Serve immediately, garnished with the remaining crispy pancetta, additional grated Parmesan cheese, and fresh chives and extra red pepper flakes, if desired.
⏱️ 1 min