Fridge Raid Pasta aka Chilli Oil Carbonara

Serves 2
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Directions

  1. 1Whisk the eggs and Parmesan together until it's a thick paste.
  2. 2Whisk the eggs and Parmesan together until it's a thick paste.
  3. 3Whisk the eggs and Parmesan together until it's a thick paste.
  4. 4Put your pasta on boil.
  5. 5Put your pasta on boil.
  6. 6Put your pasta on boil.
  7. 7In a separate pan with some oil, fry off your garlic and spring onions for 2 minutes.
  8. 8In a separate pan with some oil, fry off your garlic and spring onions for 2 minutes.
  9. 9In a separate pan with some oil, fry off your garlic and spring onions for 2 minutes.
  10. 10Add in your chilli oil.
  11. 11Add in your chilli oil.
  12. 12Add in your chilli oil.
  13. 13Add 1 or 2 ladles of pasta water and turn the heat on low; the oil and water should thicken.
  14. 14Add 1 or 2 ladles of pasta water and turn the heat on low; the oil and water should thicken.
  15. 15Add 1 or 2 ladles of pasta water and turn the heat on low; the oil and water should thicken.
  16. 16Whack in your cooked spaghetti and toss in the oil until fully coated.
  17. 17Whack in your cooked spaghetti and toss in the oil until fully coated.
  18. 18Whack in your cooked spaghetti and toss in the oil until fully coated.
  19. 19Thoroughly mix in the egg mix through the pasta and add some pasta water to loosen it up.
  20. 20Thoroughly mix in the egg mix through the pasta and add some pasta water to loosen it up.
  21. 21Thoroughly mix in the egg mix through the pasta and add some pasta water to loosen it up.
  22. 22Season with salt, pepper and more chilli oil if you like.
  23. 23Season with salt, pepper and more chilli oil if you like.
  24. 24Season with salt, pepper and more chilli oil if you like.

Ingredients

  • 80 g Pasta of choice
  • 80 g Pasta of choice
  • 80 g Pasta of choice
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 1 whole egg
  • 1 whole egg
  • 1 whole egg
  • 150 g grated Parmesan
  • 150 g grated Parmesan
  • 150 g grated Parmesan
  • 3 thinly sliced garlic cloves
  • 3 thinly sliced garlic cloves
  • 3 thinly sliced garlic cloves
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 1 tsp your choice of chilli oil
  • 1 tsp your choice of chilli oil
  • 1 tsp your choice of chilli oil
  • 1 tsp white miso paste
  • 1 tsp white miso paste
  • 1 tsp white miso paste
  • oil
  • oil
  • oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Tips

  • Start with 1 teaspoon of chili oil and gradually add more as you taste, as it can become spicier when cooked.
  • You can add a teaspoon of white miso paste into the egg and Parmesan mix.
  • Ensure to reserve pasta water.
  • Similar to a carbonara, add a tablespoon or two of the pasta water into the egg mix to temper the eggs.
  • Ensure the pasta is heated through and either turn off the heat completely or have on a very low heat before adding in the egg mix.
  • Keep adjusting the consistency until desired.
  • Serve with extra Parmesan on top.