Sichuan-style Spicy Pasta Carbonara

Ingredients

While the traditional Italian Pasta Carbonara relies on ingredients like pancetta and pecorino cheese, our Sichuan-style adaptation introduces Sichuan peppers, doubanjiang (fermented broad bean paste), and Chinese black vinegar. These additions infuse the dish with a distinctive numbing and spicy flavor profile, characteristic of Sichuan cuisine. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 150g (5.3 oz) bacon, diced 150g (5.3 oz) bacon, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 tablespoon doubanjiang (fermented broad bean paste) 1 tablespoon doubanjiang (fermented broad bean paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar 1 tablespoon Chinese black vinegar
• 3 large eggs 3 large eggs
• 50g (1.8 oz) Parmesan cheese, grated 50g (1.8 oz) Parmesan cheese, grated
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

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 diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
3. 3.
   In the same skillet, add the minced garlic and crushed Sichuan peppercorns. Sauté for a minute until fragrant.
4. 4.
   Stir in the doubanjiang, soy sauce, and Chinese black vinegar. Cook for another minute.
5. 5.
   In a bowl, whisk together the eggs and grated Parmesan cheese.
6. 6.
   Add the cooked spaghetti to the skillet and toss to coat it with the sauce.
7. 7.
   Remove the skillet from heat and quickly pour in the egg mixture, stirring continuously to create a creamy sauce.
8. 8.
   Return the skillet to low heat and cook for a minute, stirring gently, until the sauce thickens slightly.
9. 9.
   Stir in the crispy bacon and season with freshly ground black pepper.
10. 10.
    Serve the Sichuan-style Pasta Carbonara hot, garnished with chopped green onions.

Treat your ingredients with care...

• Spaghetti — Cook the spaghetti until al dente to ensure it retains a slight bite and doesn't become mushy in the dish.
• Sichuan peppercorns — Crush the peppercorns just before using to preserve their aromatic oils and maximize their numbing effect.
• Doubanjiang — Adjust the amount of doubanjiang according to your spice tolerance. Start with a smaller amount if you prefer a milder heat.
• Chinese black vinegar — If you can't find Chinese black vinegar, you can substitute it with balsamic vinegar for a similar tangy flavor.
• Parmesan cheese — For a more authentic flavor, use freshly grated Parmesan cheese instead of pre-packaged grated cheese.

Tips & Tricks

• For an extra kick of heat, add a pinch of dried chili flakes to the dish.
• If you prefer a creamier texture, you can add a splash of heavy cream to the sauce.
• To make it more authentic, use Chinese-style noodles like dan dan noodles instead of spaghetti.
• Customize the dish by adding vegetables like sliced bell peppers or mushrooms for added texture and flavor.
• Serve the Sichuan-style Pasta Carbonara with a side of pickled vegetables to balance the richness and spice.

Serving advice

Serve the Sichuan-style Pasta Carbonara immediately after preparing to enjoy it at its best. Garnish each plate with a sprinkle of chopped green onions for a fresh and vibrant touch.

Presentation advice

Present the Sichuan-style Pasta Carbonara in individual bowls or on plates, ensuring that the creamy sauce coats the spaghetti evenly. For an elegant touch, sprinkle some crushed Sichuan peppercorns on top and garnish with a small sprig of fresh parsley.