Serves 1
Directions
- 1In a pan with melting butter, add onions and shallots.
- 2Add a healthy sprinkle of salt to the onions and shallots.
- 3Add chili oil to the onions and let them cook low and slow.
- 4When the onions have halved in size, add lots of fresh garlic.
- 5Mix in the garlic and continue cooking down the mixture.
- 6Add a splash of rice vinegar to balance the mixture.
- 7Add a scoop of chili crunch to the mixture.
- 8Pour in heavy cream.
- 9Gently stir the sauce until it comes to a light bubble.
- 10Drop the heat and grate Parmesan cheese into the sauce, stirring to combine.
- 11Add slightly undercooked pasta to the sauce.
- 12Add a splash of pasta water to the sauce.
- 13Mix the pasta with the sauce until it comes together beautifully.
- 14Garnish the pasta with a little more chili crunch.
- 15Sprinkle Parmesan cheese over the pasta.
- 16Add some cilantro for garnish.
Ingredients
- 2 tbsp butter
- 1 large yellow onion
- 3 shallots
- 2 tsp chili oil
- 6 cloves garlic, minced
- to taste Salt
- 2 tbsp rice vinegar
- 1 tbsp chili crunch
- 1 pint heavy cream
- 2 oz Parmesan cheese, grated
- 16 oz dry spaghetti
- Cilantro
- Chili crunch
- Parmesan cheese
Equipment
pantongsgrater
Tips
- Drop the heat when adding Parmesan so it doesn't turn grainy.
- Cook onions and shallots low and slow with chili oil.
- Use slightly undercooked pasta for the final cooking in the sauce to absorb flavors.
- Add pasta water to create a beautiful sauce consistency.
- Garnish with cilantro to help negate the calories (humorous tip).
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