I put off making carbonara for way too long because I thought I'd mess it up. Turns out, with the right temperature and a little pasta water, it's actually hard to screw up.

With a base of spaghetti, savory-sweet ground pork, crunchy peanuts, and a luscious chili-sesame sauce, this version brings the iconic Szechuan street food flavor to your weeknight dinner lineup — no specialty market required.