Lunch: Spicy Carbonara Spaghetti

Recipe by Judy Kim With a spicy kick, this carbonara proves you don't even need the classic bacon addition.

Ingredients

1 lb. spaghetti
2 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
2 large eggs, preferably at room temperature
3/4 c. grated Parmesan, plus more for garnish
1/4 c. fresh parsley, chopped
kosher salt
Freshly ground black pepper

Instructions

In a large pot of boiling salted water, cook the spaghetti according to package directions for al dente pasta. Reserve 1 cup of pasta water for later.
Meanwhile, in a large skillet heat olive oil over medium-low heat, add garlic and red pepper flakes, saute till garlic is softened, about 2 minutes. In separate bowl, combine eggs and grated cheese, mix well with a fork. Generously season with salt and pepper.
Drain pasta and add to skillet with garlic mixture and combine well using tongs. Stir in 1/2 of the cheese mixture and quickly mix to evenly coat the pasta and prevent the eggs from scrambling. Add balance of cheese mixture with 1/2 cup of pasta water to make a creamy sauce. Add additional pasta for desired thickness of sauce.
Garnish with parsley, more parmesan cheese and freshly ground black pepper.

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