Cheongyang Chili Carbonara Spaghetti
Quick answer
- Total time
- 28 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Cheongyang chili, a sharp Korean green pepper, cuts through a classic cream-free carbonara of egg yolks, Parmigiano, and Pecorino, leaving a cleaner, brighter finish.
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Sliced chili and garlic fry for just 30 seconds in the rendered pancetta fat, long enough for the heat to spread through the oil but short of scorching the garlic. That oil then emulsifies with the cheese and egg base, and the starch and salt in the pasta water help the sauce coat each strand evenly. Grating the cheese finely ahead of time keeps the sauce smooth. The usual failure is a pan that is still too hot: the yolks scramble instead of turning silky, so the heat is cut and the pan rests a few seconds before the eggs are added.
Ingredients
Instructions
- 1
Bring 2L of water to a boil with 6g coarse salt.
Cook 180g spaghetti for 1 minute less than the package time and reserve 200ml pasta water before draining.
- 2
In a bowl whisk together 3 egg yolks, 45g grated Parmigiano, 25g grated Pecorino, and the coarsely ground pepper until smooth.
Set aside.
- 3
Fry 90g pancetta in a pan over medium-low heat for 3-4 minutes until crisp.
Add 1 thinly sliced cheongyang chili and 5g minced garlic and cook for 30 seconds.
- 4
Add the cooked spaghetti to the pan and pour in 80ml pasta water.
Toss over medium heat for 1 minute until the starch from the water emulsifies with the fat.
- 5
Remove the pan from heat and wait 10-15 seconds to lower the temperature.
Add the egg base and stir rapidly to form a creamy sauce. If the eggs scramble the pan is too hot.
- 6
Add remaining pasta water gradually to reach the desired consistency.
Plate and finish with an extra grind of coarse black pepper.
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