Chili Crisp Carbonara

Even nonna will love it.

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I’m not typically a weeknight pasta person—but I’d make this chili crisp carbonara every night of the week if I could. Spaghetti is tossed in a silky smooth egg and cheese sauce spiked with chili crisp and topped with crispy bacon and scallions for an east-meets-west edition of this classic pasta dish.

Making carbonara at home can be as intimidating as heck, but if you know what you’re trying to do and follow some simple steps, it‘s surprisingly easy to achieve beautiful (and delicious!) results. Tossing the hot pasta with the egg and cheese mixture in a bowl (as opposed to in a hot pan) helps to prevent the egg from scrambling. And using freshly finely grated cheese without any additives or stabilizers helps ensure the cheese melts smoothly and quickly into the sauce. I recommend blitzing it to a powder in the food processor, but a microplane would also work in a pinch.

While carbonara typically includes crispy guanciale and finely grated Pecorino Romano, I opted for bacon and parmesan here. The parmesan adds a mild nuttiness and touch of salt that compliments the chili crisp without fighting it, while the smokiness of the bacon backs up the toasted aromatics in the chili crisp. Of course, if you’re vegetarian or would prefer not to use bacon, feel free to swap it out for plant-based bacon, or even smoked tofu. You could also leave it out altogether.

Because carbonara has an egg-based sauce that seizes as it cools, I don’t recommend making it ahead of time. That said, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheating is tricky, but if you’re not down with cold carbonara (like me!) I recommend microwaving it in a covered bowl with about a teaspoon of water added to the bowl to prevent it drying out as it heats up.

Enjoy!

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Chili Crisp Carbonara

(Serves 2)

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

4 oz. bacon (about 4 slices), cut into ½” pieces

Kosher salt

8 oz. spaghetti

1 large egg plus 3 egg yolks

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

1-2 tbsp. chili crisp

2 scallions, thinly sliced for serving

Equipment: large high-sided pan, small plate, large bowl, whisk, tongs

Instructions

1. In a large, high-sided pan, arrange the bacon in a single layer. (If not all the pieces fit in that layer, it’s all right to stack the last few on top, but don’t arrange them so they overlap; this will cause them to render unevenly.) 

2. Set the pan over medium heat and let the bacon cook, undisturbed, until the fat has rendered and the bottom of the bacon is browned and releases easily from the pan, 5-6 minutes. Gently stir the bacon and continue to cook, stirring occasionally, until browned and crispy all over, 2-3 minutes more. 

4. Remove bacon to a clean plate and drain the excess bacon grease (save for something else if you like!), then fill the empty pan with water and return to the heat. Add 1 tablespoon salt and bring to a boil.Once the water reaches a rolling boil, add the spaghetti. Cook until pasta is just tender, 6-7 minutes. Reserve ¼ cup pasta cooking liquid, then drain pasta.

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

6. Add the hot pasta to the egg yolk mixture, along with 1 tablespoon pasta cooking liquid. Using tongs, toss until completely combined and a glossy sauce forms. Add three-quarters of the reserved bacon and toss again. (If sauce seems tight, add pasta cooking liquid 1 tablespoon at a time, until desired consistency is reached.) 

7. Taste and add the second tablespoon chili crisp, according to spice preference. Serve the carbonara topped with remaining bacon and scallions.

Originally posted April 20, 2025. Updated April 18, 2026.