Cheongyang Chili Carbonara Spaghetti (청양고추 까르보나라 스파게티)
This carbonara blends egg yolk, pancetta, and hard cheeses into a silky sauce, with Cheongyang chili adding a sharp spicy lift.
Instructions
- 1
Boil 2L water with salt, cook spaghetti 1 minute less than package time, and reserve 200ml pasta water.
- 2
Mix egg yolks, parmigiano, pecorino, and pepper in a bowl to make the cheese-egg base.
- 3
Crisp pancetta over medium-low heat, then add cheongyang chili and garlic for 30 seconds.
- 4
Add pasta and 80ml pasta water, tossing for 1 minute so starch emulsifies with the fat.
- 5
Turn off heat, let the pan cool slightly, then add the egg base and toss quickly until creamy.
- 6
Adjust consistency with more pasta water, plate, and finish with extra black pepper.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Gochujang Corn Cream Cavatappi (고추장 옥수수 크림 카바타피)
A creamy spicy pasta for 4 servings, with ingredients auto-calculated by serving size.
Sesame Soy Eggplant Tomato Penne (참깨간장 가지 토마토 펜네)
Tender sautéed eggplant and tomato are seasoned with soy and sesame for a savory, lightly tangy sauce that coats penne with toasty aroma.
Kimchi Lentil Ragu Tagliatelle (김치 렌틸 라구 탈리아텔레)
This tagliatelle is coated in a hearty lentil ragu where aged kimchi and tomato add deep savory flavor with bright acidity.