SPICY
According to my friends, there’s a “spicy” man epidemic happening right in front of us. How do I know…? I know because I’m a part of it—I might even be the mascot. The best way to describe someone that’s spicy would be: snarky and sassy…a diva, prima donna. I think spicy individuals have been around forever—society has entrapped them and sprung them amongst everyone else. There are so many personality types that are allowed to live and flourish! However, I’ve noticed that men—more than usual—have been getting called spicy as of late; and it seems to be a more prevalent describer as the days grow older. Why is that?
I didn’t do a ton of research or any for that matter, but I’m just going to share my theory: I think men are allowed to be spicy now. I simply think societal conditions have granted men the space to be themselves in a more spicy fashion. No one is telling a spicy man to tone it down or shut the hell up (although maybe rightfully warranted) or dim their personality for the comfort of others around. NO! Men are spicy together. It’s almost a hive mind of spice as we sprawl throughout the world. It’s the new world social spice trade barring any language barrier. Funny enough the net seems to grow bigger as the power of social media and globalization has brought more of these men into the same net. It’s almost like we’re intertwined like the noodles in a pasta dish. A spicy one at that.
basic spicy carbonara (use larger portions to serve 2; I recommend sticking to eggs listed as more sauce is better than no sauce)
ingredients:
sauce:
5-8 chile de arbol, de-seeded + de-stemmed (can keep seeds to up the spice level but be weary)
1/4-1/2c water
4 whole eggs
1 egg yolk
2/4oz. pecorino or parmigiano reggiano, grated
pepper to taste (dish is usually salty enough)
the rest:
4/8oz. pancetta, guanciale or bacon (i can only find pancetta in my area)
1/2/1lb. spaghetti, cooked (i recommend using bronze cut pasta as it holds sauce the best!!!)
olive oil
salt
optional: pepper + pecorino or parmigiano reggiano, grated for garnish
helpful items:
medium size pot/dutch oven
medium size skillet
paper towels
microplane grater
wooden spoon
medium size strainer
small/medium/large bowls
kitchen scissors
high-speed blender
kitchen tongs
recipe (sauce):
Fill medium size bowl with chiles and hot water. Top bowl with smaller bowl to submerge chiles and sit for 5-10 minutes. Set aside.
Fish chiles out of bowl with kitchen tongs and place in blender. Add a bit of water to allow chiles to turn into chiles-liquid mixture. Add more water if chiles-liquid mixture is a bit too thick.
Pour chiles-liquid mixture through a strainer into a small bowl. Clean out blender.
Add strained chiles-liquid mixture back to blender. Add eggs and egg yolk. Add grated cheese. Blend until fully emulsified. Pour into bowl and set aside.
Note: Okay, okay, okay, I KNOW your italian grandma hates me but blending is easier! You’re welcome to whisk this all in a bowl while straining your arm, but after using both methods for years, I find the blending method to be exceptional.
recipe (the rest):
In skillet set to medium high, add olive oil and pancetta/guanciale/bacon. Cook until browned and crisped. Set aside.
In a pot/dutch oven set to high, add an egregious amount of salt to water and let it reach a boil. Cook for 9-10 minutes OR follow instructions on spaghetti package.
Once pasta has reached desired texture, you can add pancetta/guanciale/bacon and pepper to the sauce bowl. Then you can carefully place the majority of your cooked pasta inside and stir IMMEDIATELY. Stir. Stir. Stir! After pasta has fully mixed with the sauce, place into bowl(s). Top with cheese/pepper. Enjoy!
Note: You MUST stir immediately after adding hotly cooked spaghetti or you risk the eggs curdling. No one wants cooked runny eggs in a dish with pasta noodles. The quicker you stir the better the sauce will adhere to the pasta and create a nice emulsion as well.
