Chili Crisp Bucatini Carbonara

by James Park, featured in Chili Crisp

Published by Chronicle Books

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Introduction

As an egg yolk lover, I adore carbonara. The rich yolky sauce that coats the noodles is truly magical! But, whenever I enjoy carbonara, I crave something sharp, spicy, and vinegary to balance the rich sauce. After devouring a rich carbonara dish, I would open my tub of kimchi and eat straight out of the jar, standing in front of my fridge.

But how about incorporating spice into the carbonara sauce? The addition of chili crisp turns the rich yolk sauce a beautiful amber-orange. When you slurp the pasta, it goes from being rich and luscious to peppery and spicy, then sharp and salty thanks to the Parmesan. It’s an endlessly delicious cycle of flavors!

You can substitute bacon instead of pancetta, but pancetta has more distinct porky flavors that make the sauce worthy of devouring. And the egg yolk at the end creates a stunning presentation and a decadent sauce. Feel and taste the joy and excitement of breaking the yolk with this spicy, flavorful, and yolky carbonara!

As featured in

Chili Crisp

Image of James Park's Chili Crisp Bucatini Carbonara — Photo by Heami Lee

Ingredients

Serves: 3 or 4

Metric Cups

4 ounces pancetta (cut into small cubes)
3 large egg yolks (plus 1 large egg yolk per serving)
1 cup grated Parmesan (plus more for garnish)
3 tablespoons chile crisp
8 ounces bucatini
1 teaspoon freshly ground black pepper

115 grams pancetta (cut into small cubes)
3 large egg yolks (plus 1 large egg yolk per serving)
100 grams grated Parmesan (plus more for garnish)
3 tablespoons chilli crisp
230 grams bucatini
1 teaspoon freshly ground black pepper

Method

Chili Crisp Bucatini Carbonara is a guest recipe by James Park so we are not able to answer questions regarding this recipe

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.
In a large bowl, whisk together the 3 egg yolks, Parmesan cheese, chili crisp, and 1 Tbsp of the reserved pork fat.
Meanwhile, cook the bucatini according to the package directions, until al dente. Reserve ½ cup [120 ml] of pasta water, then drain.
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.
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.

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.
In a large bowl, whisk together the 3 egg yolks, Parmesan cheese, chili crisp, and 1 Tbsp of the reserved pork fat.
Meanwhile, cook the bucatini according to the package directions, until al dente. Reserve ½ cup [120 ml] of pasta water, then drain.
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.
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.