The one and only Giada De Laurentiis walks us through a super fast pasta that’s perfect for any night of the week. Our favorite part of this recipe is the special sauce with Calabrian chili that brings sweetness and warmth to this delicious dish.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
COOK’S NOTE: Colatura di alici di Cetara is an Italian anchovy sauce that can be found in specialty shops.
Makes 4-6 servings
Ingredients
- Salt
- 1 pound linguine
- 1 teaspoon Calabrian chili paste, or more if desired
- 1/2 teaspoon Colatura di alici di Cetara, or fish sauce
- 1 anchovy fillet chopped fine
- 1/2 cup extra virgin olive oil
- 1 cup freshly grated Parmigiano Reggiano cheese
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup mint leaves, roughly chopped or torn
- 1 cup baby arugula, roughly chopped or torn
EQUIPMENT ESSENTIALS
- Large tall pasta oot
- Tongs
- Ladle
- Large bowl
- Whisk
INSTRUCTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8 to 10 minutes or until al dente. Reserve 1 cup of pasta water and drain the pasta well.
In a large bowl, whisk together the chili paste, anchovy juice, anchovy fillet and olive oil. Add the pasta, top with the grated cheese and toss well adding the reserved pasta water as needed to create a sauce. Add the walnuts, mint and arugula and toss well.
Fifteen Minute, Four Ingredient Spaghetti Carbonara
Chef Rocco DiSpirito is in a rush to get this four ingredient spaghetti carbonara or bacon, egg and cheese pasta, on your table in no more than fifteen minutes!
Type: pasta
Cuisine: Italian
Keywords: Spaghetti, Carbonara, Rocco DiSpirito
Recipe Yield: 2 Servings
Preparation Time: PT10M
Cooking Time: CT15M
Total Time: TT25M
Recipe Ingredients:
- 2 oz guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips
- 6 oz dry spaghetti
- 3 egg yolks
- 1/4 cup grated pecorino Romano or Parmigiano Reggiano cheese
- Fresh black pepper
Recipe Instructions: Boil pasta in 3 quarts lightly salted water. Sauté guanciale until translucent and tender. Place egg yolks and pecorino in a large bowl. Mix them together with a fork or whisk. When pasta is 90% cooked, using tongs remove from water (allow water to adhere) and add to egg & cheese mixture. Toss until sauce is creamy, add guanciale and fat, and season with black pepper. Serve in two bowls with more pecorino and fresh black pepper.
4.8
