Spicy Tomato Carbonara

5 minutes Prep Time
15 minutes Cook Time
2 Servings

Looking to elevate your pasta night? This Spicy Tomato Carbonara takes the classic carbonara to the next level with the bold addition of  Tuttorosso Tomato Paste and Calabrian chilis. The rich, creamy egg-and-cheese sauce melds beautifully with the subtle heat and depth from tomatoes, making this dish a standout weeknight dinner that’s ready in under 20 minutes.  @theboldappetite

Ingredients

  • 4 ounces pancetta
  • 1 pound Pasta of choice
  • 2 1/2 ounces grated Pecorino Romano cheese
  • 2 egg yolks

  • 1 tablespoon Tuttorosso® Tomato Paste 6 oz

  • 1 tablespoon Calabrian chilis

Instructions

Step one

Cook the pancetta: Heat a pan over medium-low heat. Add diced pancetta and cook until browned and crispy, about 5-7 minutes. Remove the pancetta, leaving the rendered fat in the pan.  

Step two

Prepare pasta: Cook the pasta in a pot of salted boiling water according to package instructions. Reserve 1 1/2 cups of pasta water before draining.

Step three

Combine cheese & eggs: In a bowl, mix grated Pecorino Romano and egg yolks. Slowly stir in 1/4 cup of reserved pasta water until a thick, paste-like consistency forms.

Step four

Create the base: Reduce the heat to low and add Tuttorosso Tomato Paste and Calabrian chilis to the pancetta fat. Cook for 2-3 minutes. Stir in 1/4 cup of pasta water to form a loose paste. 

Step five

Add the cooked pasta to the pan and toss to coat evenly.

Step six

Finish with sauce: Turn off the heat and pour in the egg-cheese mixture. Stir continuously while gradually adding 1/2 cup of pasta water to melt the cheese and create a smooth, velvety sauce. If needed, add more pasta water, 1-2 tablespoons at a time, until the sauce reaches your desired consistency.

Step seven

Return the pancetta to the pan, toss once more and serve immediately.

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