Chili Crisp Carbonara

Even nonna will love it.

Skip to Recipe

Think you’re in a long-term relationship with your favorite weeknight pasta? Just wait until you meet chili crisp carbonara. Featuring bacon, scallions, and the classic egg yolk and cheese sauce spiked with chili crisp, this irreverent twist on the beloved pasta dish is so irresistible even the most traditional nonna will love it.

While a typical carbonara includes crispy pancetta in addition to pecorino romano and black pepper, this unconventional spin brings bacon and parmesan to the party instead—in addition to a generous dollop of jarred chili crisp. Herbs are typical on carbonara, but I’ve included scallions here, since they seemed to fit with the bacon and the chili crisp. Completely untraditional? Sure. Completely delicious? YES.

Chili crisps come in a variety of different flavor profiles and spice levels. When I was testing this, I used my personal favorite brand, Fly by Jing, and found that 2 tablespoons yielded the perfect spice level for this recipe. However, since brands vary in intensity and different people have various spice tolerances, I recommend starting with 1 tablespoon and adding more to taste.

Carbonara hinges on successfully tossing hot pasta with a mixture of raw egg and shredded cheese so that the egg and cheese meld into a creamy sauce that coats the pasta—without turning into scrambled eggs. This might sound tricky at first, but tossing everything together in a mixing bowl (instead of in a hot pan) makes the process a lot less stressful and a LOT more foolproof. Truly, I’ve never scrambled a carbonara that I’ve assembled in the mixing bowl. Be brave—I think you’ll be surprised at how easy it is.

Enjoy!

---

Chili Crisp Carbonara

(Serves 2-3)

4 slices bacon, cut into ½” pieces

Kosher salt

8 oz. spaghetti

1 large egg

3 large egg yolks

2 oz. parmesan cheese, finely grated, plus more for serving

1-2 tbsp. chili crisp

Sliced scallions, for serving

Instructions

Fill a large pot halfway with water and season with about 2 tablespoons kosher salt. Set over high heat and bring to a boil.

In a large high-sided pan or dutch oven, arrange bacon pieces in a flat layer. (If the pieces won’t fit in a single layer, it’s all right to stack the last few on top—but don’t overlap the pieces.) Set over medium heat and cook until fat has rendered and bottom layer of bacon is browned on the bottom and releases easily, 5-6 minutes. Gently stir bacon and continue to cook, stirring occasionally, occasionally, until browned and crispy all over, 2-3 minutes more. Remove bacon to a clean plate and drain excess grease.

Fill pan with water (if using a dutch oven, only fill halfway) and return to the heat. Add 1 tablespoon salt, bring to a boil, and add pasta. Return water to a boil and until pasta is just tender, 6-7 minutes. Reserve ¼ cup pasta cooking liquid; drain pasta.

Meanwhile, in a large heatproof bowl, whisk egg, egg yolks, cheese, and 1 tbsp chili crisp.

Add hot pasta to egg yolk mixture in bowl along with 1 tablespoon pasta cooking liquid and toss until completely combined and a glossy sauce forms. Add ¾ bacon and toss again. (If sauce seems tight, add pasta cooking liquid 1 tablespoon at a time, until desired consistency is reached.) Taste and add the second tablespoon chili crisp, according to spice preference.

Serve carbonara topped with remaining bacon and scallions.

Originally posted April 20, 2025.