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Looking for a quick, easy and delicious dinner recipe, this Spicy Carbonara-Style Spaghetti is a pasta that comes together in 20 minutes, it’s super easy and the sauce is amazing! You can easily skip the spice if that’s not your thing or if you have kids that aren’t into it.
Table of Contents
Why You’ll Love Spicy Carbonara-Style Spaghetti
Is this spaghetti HEAVILY inspired by carbonara? You know it… but I don’t think I’m legally allowed to call it that or the purists will murder me. I have been craving a spicy take on the creamy carbonara, with a touch of acid and no guanciale… and this carbonara pasta more than delivered.
How to Prepare
Want to make this spaghetti recipe even easier? Prep while the pasta water comes to a boil and it will be smooth sailing!
Start Boiling the Water – This takes a while, so fill your pot, add salt and get to boiling.
Prep the Sauce –
- Separate the egg yolks (3)
- Grate the parm cheese (⅓ cup + 2 tbsp and more for topping)
- Take out tamari (2 tsp), rice vinegar (2 tsp), salsa macha (2 tbsp), salt and pepper
- Set a measuring cup next to your pot so you don’t forget to reserve the pasta water (½ cup)
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🔥Chef Nadia’s Tip🔥
- Temper your yolks very slowly while whisking constantly because you can scramble the eggs if you don’t. Doing this will give you a silky and amazing Spicy Carbonara-Style Spaghetti.
- Don’t overcook your pasta. I say to cook till al dente because you will continue cooking the sauce into the spaghetti while in the pan. This helps the pasta soak in the sauce a little bit and is the secret to a restaurant-quality recipe.
- Set a measuring cup next to your pot so you don’t forget to reserve the pasta water.
- Don’t throw it in the microwave to reheat this dish. The eggs can scramble and it will separate. You need to reheat this gently, in a pan, and add water to loosen the sauce.
Substitutions and Variations
- Substitutions
- Pasta → If you’re looking for an easy weeknight recipe, go for the store bought spaghetti. If you have extra time and want to make this really special, homemade pasta is the way to go, and it’s worth the time and effort!
- Parmesan Reggiano → You can use Pecorino Romano or a vegetarian parm-style type of cheese.
- Salsa Macha → Chili crisp are always an option. If you don’t have that you can use garlic chili oil or harissa.
- Variations
- Non-Spicy Version → Skip the salsa macha (or chili crisp) and the spicy carbonara-style spaghetti sauce won’t be spicy!
- Protein Version → Add guanciale, bacon or even spicy sausage for a more classic option.
The Perfect Pairings
A Milky Dirty Martini would pair amazingly with the carbonara-style pasta sauce. A simple Arugula Fennel Salad and Toasted Ciabatta are perfect for the side. Berry Panna Cotta to finish your night and enjoy!
Cocktail Hour
Milky Dirty Martini 🍸🫒
Sides
Arugula Fennel Salad
Butters
Toasted Ciabatta
Desserts
Berry Panna Cotta
Spicy Carbonara-Style Spaghetti: Questions Answered
It isn’t, but it can easily be made vegetarian by making sure to use a parmesan cheese with vegetable rennet instead of animal.
A traditional carbonara relies on egg yolks, parm cheese, pepper and guanciale. This sauce swaps the pork for an umami twist with the tamari, has rice vinegar for brightness and finishes with a spicy kick with the salsa macha. It still has that creamy sauce and similar flavors but adds more complexity.
2-3 days in the fridge, but this isn’t a throw in the microwave and heat up dish. The eggs can scramble and it will separate. You need to reheat this gently, in a pan, and add water to loosen the sauce.
Spicy Carbonara-Style Spaghetti
Equipment
- Large Pot
- medium bowl
- pan
Ingredients
- 3 egg yolks
- ⅓ cup parmigiano reggiano, + 2 tbsp, freshly grated, + more for topping
- 2 tsp tamari, or soy sauce
- 2 tsp rice vinegar
- 2-3 tbsp salsa macha, or chili crisp, + more for topping
- salt and pepper, to taste
- ¼ cup pasta water, + another ¼ cup just in case
- 8 oz spaghetti, or fresh spaghetti if you have time
Instructions
- In a large pot, bring salted water to a boil. A good rule of thumb is for every pound of pasta, use one to two tablespoons of kosher salt per gallon of water.
- To a medium sized bowl, whisk together yolks, parm, tamari, rice vinegar, salsa macha (or chili crisp). Adjust for salt and pepper. Set aside
- Once your water is boiling, add the spaghetti and cook till to al dente. You will be reserving ½ cup of the pasta water.
- Take ¼ cup of the hot pasta water and temper the yolk mixture by slowly adding in the hot water.
- To another pan, add the al dente spaghetti and the tempered yolk mixture. Add more pasta water until you reach the desired consistency. Turn the heat to low and whisk until emulsified and creamy. It'll be like 2 minutes. Make sure not to scramble the eggs by adding the water too quickly.
- Serve topped with more salsa macha and loads of freshly grated parm.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
