New Mexican Pasta Carbonara

Ingredients

While the original Italian pasta carbonara is traditionally made with eggs, cheese, pancetta, and black pepper, our New Mexican adaptation incorporates the bold flavors of green chiles and spices commonly found in this cuisine. The addition of green chiles adds a delightful heat and depth of flavor to the dish, giving it a distinct New Mexican twist. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 8 ounces (225g) spaghetti 8 ounces (225g) spaghetti
• 4 slices bacon, diced 4 slices bacon, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 green chiles, roasted, peeled, seeded, and chopped 2 green chiles, roasted, peeled, seeded, and chopped
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh cilantro, for garnish Chopped fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 38g (3g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the skillet.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the roasted green chiles to the skillet and cook for an additional 2 minutes.
5. 5.
   In a bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, ground cumin, salt, and pepper.
6. 6.
   Pour the egg mixture into the skillet with the onion, garlic, and green chiles. Cook over low heat, stirring constantly, until the sauce thickens slightly.
7. 7.
   Add the cooked spaghetti and crispy bacon to the skillet. Toss until the pasta is well coated with the sauce.
8. 8.
   Remove from heat and garnish with chopped fresh cilantro.
9. 9.
   Serve hot and enjoy the spicy and flavorful New Mexican Pasta Carbonara!

Treat your ingredients with care...

• Bacon — For a smokier flavor, use smoked bacon.
• Green chiles — If you can't find fresh green chiles, you can use canned or frozen ones. Just make sure to adjust the quantity to your taste.
• Parmesan cheese — For the best flavor, use freshly grated Parmesan cheese instead of pre-packaged grated cheese.

Tips & Tricks

• To add more heat, you can include diced jalapenos along with the green chiles.
• For a creamier sauce, you can add a splash of milk or more heavy cream.
• If you prefer a vegetarian version, you can omit the bacon and add sautéed mushrooms or roasted vegetables instead.
• To make it spicier, you can sprinkle some red pepper flakes on top before serving.
• Serve with a side of warm tortillas or cornbread to complement the flavors.

Serving advice

Serve the Spicy Green Chile Pasta Carbonara hot, garnished with chopped fresh cilantro. Pair it with a side of warm tortillas or cornbread to complete the New Mexican experience.

Presentation advice

For an appealing presentation, twirl the pasta onto individual plates using tongs or a pasta fork. Sprinkle some extra grated Parmesan cheese and chopped fresh cilantro on top for added color and flavor.