Spicy Carbonara-Style Spaghetti
Serves 2
5 mins prep
13 mins cook
2 mins Assembly
20 mins total
Quick, creamy and full of flavor - this pasta comes together in 20-minutes and is super easy to make. You can pull back on the salsa macha or omit it completely if you don't want the spice.
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.
