Chili Crisp Carbonara

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 20 minutes

配料

1/2 pack pancetta, equivalent guanciale, or 3 pieces of bacon

2 large eggs

1 egg yolk

100g/3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3)

1 garlic clove

1 pack pappardelle

1 tbsp cooking/kosher salt (for cooking pasta)

1/2 cup pasta cooking water aside

3 tbsp chili crisp

步骤

Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.

Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.

Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.

Cook guanciale - While the pasta is cooking, place pancetta or guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.

Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.

Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!

Add chili crisp and sliced green onion if desired.

Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.