Puerto Rican Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara traditionally uses pancetta or bacon, our Puerto Rican adaptation incorporates the beloved local ingredient, chicharrón. Additionally, we infuse the dish with a touch of heat by adding a hint of aji dulce peppers. These modifications give the dish a unique and exciting twist, perfectly suited to the vibrant flavors of Puerto Rican cuisine. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 8 ounces (225g) spaghetti 8 ounces (225g) spaghetti
• 4 large eggs 4 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (100g) grated cheddar cheese 1 cup (100g) grated cheddar cheese
• 1 cup (100g) chicharrón, crushed 1 cup (100g) chicharrón, crushed
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 aji dulce pepper, seeded and finely chopped 1 aji dulce pepper, seeded and finely chopped
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 18g
• Carbohydrates (total, sugars): 40g, 3g
• 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 mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, and cheddar cheese. Set aside.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and aji dulce pepper. Sauté until the onion is translucent and the garlic is fragrant.
4. 4.
   Add the cooked spaghetti to the skillet and toss to coat it with the onion and garlic mixture.
5. 5.
   Pour the egg and cheese mixture over the spaghetti, stirring continuously to evenly distribute the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
6. 6.
   Remove the skillet from heat and stir in the crushed chicharrón. Season with salt and pepper to taste.
7. 7.
   Serve the Puerto Rican Pasta Carbonara hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicharrón — Make sure to crush the chicharrón into small pieces to evenly distribute its flavor throughout the dish.

Tips & Tricks

• For a spicier kick, add a few drops of hot sauce or a pinch of crushed red pepper flakes.
• If chicharrón is not available, you can substitute it with crispy bacon or ham.
• To make the dish more Puerto Rican, serve it with a side of tostones (fried plantains) or maduros (sweet fried plantains).
• For a lighter version, you can use half-and-half instead of heavy cream.
• To enhance the flavor, sprinkle some grated Parmesan cheese and chopped parsley on top before serving.

Serving advice

Serve the Puerto Rican Pasta Carbonara as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in individual pasta bowls or on a large platter for sharing.