Spicy Tomato Carbonara
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Recipe Intro From theboldappetite
Looking to elevate your pasta night? This Spicy Tomato Carbonara takes the classic carbonara to the next level with the bold addition of Tuttorosso Tomato Paste and Calabrian chilis. The rich, creamy egg-and-cheese sauce melds beautifully with the subtle heat and depth from tomatoes, making this dish a standout weeknight dinner that’s ready in under 20 minutes.
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ingredients
- 4 ounces pancetta, diced
- 1/2 pound pasta
- 2 1/2 ounces Pecorino Romano cheese, grated
- 2 egg yolks
- 1 tablespoon Tuttorosso Tomatoes Tomato Paste
- 1 tablespoon crushed Calabrian chilis
Method
Step 1
Cook the Pancetta: Heat a pan over medium-low heat. Add diced pancetta and cook until browned and crispy, about 5-7 minutes. Remove the pancetta, leaving the rendered fat in the pan.
Step 2
Prepare the Pasta: Cook the pasta in a pot of salted boiling water according to package instructions. Reserve 1½ cups of pasta water before draining.
Step 3
Combine Cheese and Eggs: In a bowl, mix grated Pecorino Romano and egg yolks. Slowly stir in ¼ cup of reserved pasta water until a thick, paste-like consistency forms.
Step 4
Create the Base: Reduce the pan’s heat to low and add Tuttorosso Tomato Paste and Calabrian chilis to the pancetta fat. Cook for 2-3 minutes.
Step 5
Incorporate Pasta Water: Stir in ¼ cup of pasta water to form a loose paste.
Step 6
Toss the Pasta: Add the cooked pasta to the pan and toss to coat evenly.
Step 7
Finish with Sauce: Turn off the heat and pour in the egg-cheese mixture. Stir continuously while gradually adding ½ cup of pasta water to melt the cheese and create a smooth, velvety sauce. If needed, add more pasta water, 1-2 tablespoons at a time, until the sauce reaches your desired consistency.
Step 8
Serve: Return the pancetta to the pan, toss once more, and serve immediately.
Video
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