Name: Creamy Calabrian Chile Pasta
Total time: PT1200.0S
Yield: 4
Ingredients: to taste Kosher Salt; 1 pound Rigatoni; 4 ounce Bacon; 1 cup Tomato Passata; 3 Large Egg; 3 ounce Pecorino Romano Cheese; 2 teaspoon Calabrian Chili Pepper

Love This Recipe?

This pasta is a bold, spicy take on a classic carbonara, featuring smoky bacon, velvety egg-based sauce, and fiery Calabrian chiles. Tomato passata adds depth, balancing the richness with a subtle sweetness. Each bite is a perfect mix of creamy, cheesy indulgence with just the right amount of heat. Whether for a quick weeknight dinner or an impressive meal to spice up your pasta routine, this dish delivers on both comfort and flavor.

Ingredient Highlights

Calabrian Chiles: These small but mighty peppers bring a smoky, fruity heat that builds with each bite.
Bacon: Adds savory depth and a crispy contrast to the creamy sauce.
Pecorino Romano: Sharp and salty, it melts beautifully into the sauce for a luscious texture.
Egg & Egg Yolks: The key to achieving that rich, velvety sauce without the need for heavy cream.
Tomato Passata: A smooth, strained tomato purée that adds acidity and rounds out the flavors.

Pro Tips for the Best Pasta

Temper the egg mixture: Remove the skillet from heat before adding the egg mixture to prevent scrambling.
Use reserved pasta water wisely: It helps emulsify the sauce, creating that silky consistency.
Control the heat: If you prefer a milder dish, start with 1 teaspoon of Calabrian chiles and adjust to taste.
Serve immediately: The sauce thickens as it sits, so enjoy it fresh off the stove.

Frequently Asked Questions

Can I use pancetta instead of bacon?

Yes! Pancetta adds a slightly different depth of flavor, but both work beautifully in this dish.

What’s the best pasta shape for this sauce?

Rigatoni is ideal since its ridges hold onto the creamy sauce, but bucatini or spaghetti would also work well.

Can I make this without eggs?

For an egg-free version, swap the eggs for a splash of heavy cream, though it will slightly change the texture.

Gordon Ramsay

Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.

https://www.gordonramsay.com/