Spicy Chinese Chili Crisp Carbonara
This Chinese-inspired spicy carbonara blends silky egg-and-cheese sauce with chili crisp, garlic, soy sauce, and Sichuan peppercorn heat. Smoky bacon (or Chinese lap cheong) replaces guanciale, creating a rich, umami-packed fusion pasta that’s creamy, spicy, and deeply savory.
Servings 3 servings
Calories 650kcal
Cost $8 for entire batch
Equipment
- Large pot (for cooking pasta)
- Wide skillet or sauté pan
- Mixing bowl
- Whisk or fork
- Tongs
- measuring cups
- Measuring spoons
Ingredients
Pasta & Protein
- 8 oz spaghetti or fresh egg noodles
- 4 oz bacon pancetta, or Chinese lap cheong (finely diced)
- 2 large egg yolks
Carbonara Sauce
- 1 large whole egg
- ¾ cup finely grated Parmesan or Pecorino Romano
- 1–2 tbsp chili crisp to taste
- 1 tsp light soy sauce
- ½ tsp toasted sesame oil
- ½ tsp sugar
Aromatics & Heat
- 3 cloves garlic finely minced
- ½ tsp freshly ground Sichuan peppercorns optional but recommended
- ¼–½ tsp white pepper
To Finish
- Reserved pasta water about ½ cup
- Scallions finely sliced
- Extra chili crisp for topping
Instructions
Cook the pasta
- Bring well-salted water to a boil. Cook pasta until al dente. Reserve ½–1 cup pasta water before draining.
Crisp the pork
- In a wide pan over medium heat, cook bacon or lap cheong until deeply golden and crisp. Remove from heat but keep the fat in the pan.
Bloom aromatics
- Add garlic to the warm pan and stir for 20–30 seconds until fragrant (do not brown). Sprinkle in Sichuan peppercorns.
Make the sauce
- In a bowl, whisk egg yolks, whole egg, cheese, chili crisp, soy sauce, sesame oil, sugar, and white pepper until smooth.
Combine
- Add hot pasta directly to the pan with the pork. Toss to coat in fat and garlic.
Create the carbonara
- Remove pan from heat. Slowly pour in egg mixture while tossing continuously. Add reserved pasta water a little at a time until glossy, creamy, and emulsified.
Finish & serve
- Top with scallions, extra chili crisp, and more grated cheese. Serve immediately.
Notes
- Egg safety: Remove the pan from heat before adding the egg mixture. Residual heat from the pasta and pan will gently thicken the sauce without scrambling.
- Heat control: Chili crisp adds both oil and solids—adjust the amount based on spice tolerance. Start small and add more at the end if needed.
- Pasta water is key: Use hot, starchy pasta water a little at a time to create a silky, emulsified sauce.
- Cheese choice: Parmesan works well, but Pecorino Romano adds extra saltiness that pairs nicely with chili crisp.
- Protein swaps: Pancetta, bacon, or Chinese lap cheong (sausage) all work—just adjust salt accordingly.
- Garlic balance: Use minimal fresh garlic; chili crisp already contains fried aromatics.
- Soy sauce tip: If using soy sauce, reduce added salt elsewhere to avoid overpowering the dish.
- Finish texture: The sauce should cling to the pasta and look glossy—not watery or dry.
- Serving timing: Serve immediately; carbonara thickens as it cools.
- Garnish options: Extra chili crisp, scallions, toasted sesame seeds, or a light drizzle of chili oil (optional).
Variations
- XO Sauce Carbonara: Replace chili crisp with XO sauce
- Black Garlic Carbonara: Add 1 tsp mashed black garlic
- Vegetarian: Use crispy mushrooms and chili oil instead of pork
- Extra Spicy: Add chili oil + chili crisp together