Hakka-ish Chili Carbonara

Our spicy take on this Roman classic! Fair warning, if you're Italian and are upset by people messing with your traditions - this will upset you. 

Serves 2

Prep time: 10 minutes

Cooking time: 15 minutes

1. If using bacon, cut into lardons (little pieces) and cook over medium heat in a dry pan until crispy. No oil needed, there is enough (delicious) fat in the bacon. Don’t throw it away, please
2. In a bowl, mix 60g of the grated pecorino, egg, and black pepper until combined
3. Cook pasta to package instructions
4. Add pasta to pan with lardons + bacon fat (if using). Add cheese-egg mixture and combine off the heat. Add some of the pasta water if needed
5. Taste for seasoning. Adjust with salt or Oomami
6. Finish with remaining pecorino and Hakka-ish Chili Crisp.

About Hakka-ish
Our all-natural chili oil is a union of the spicy goodness of Sichuan cuisine and the bold + thrilling flavours of Indo-Chinese cooking (first introduced to the world by the Hakka diaspora in Kolkata.)