epicurious4.8
Chili Crisp Bucatini
The addition of chili crisp transforms this carbonara into a delicious cycle of flavors: rich and luscious, peppery and spicy, and then sharp and salty.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 James Park📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
In a large skillet or sauté pan over medium-low heat, render the fat from the pancetta until it gets crispy, about ⏱️ 5 minutes. Transfer to a plate and set aside. Strain the rendered pork fat through a fine-mesh sieve into a small bowl and set aside.
pancetta, cut into small cubes4 ounces
2
In a large bowl, whisk together the 3 egg yolks, Parmesan cheese, chili crisp, and 1 Tbsp. of the reserved pork fat.
large egg yolks, plus 1 large egg yolk per serving3grated Parmesan cheese, plus more for garnish1 cup
3
Meanwhile, cook the bucatini according to the package directions, until al dente. Reserve ½ cup of pasta water, then drain.
bucatini8 ounces
4
Add the drained pasta to the egg yolk mixture and gradually add about 2 Tbsp. of the pasta water while constantly tossing with tongs. Add the pepper and crispy pancetta and continue to toss until the sauce coats the pasta and thickens.
pancetta, cut into small cubes4 ounces
5
When ready to serve, divide the noodles among bowls and garnish with more freshly grated Parmesan cheese and an egg yolk on top of each portion.
grated Parmesan cheese, plus more for garnish1 cup
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