Fridge Raid Pasta aka Chilli Oil Carbonara
Serves 2
Directions
- 1Whisk the eggs and Parmesan together until it's a thick paste.
- 2Put your pasta on boil.
- 3In a separate pan with some oil, fry off your garlic and spring onions for 2 minutes.
- 4Add in your chilli oil.
- 5Add 1 or 2 ladles of pasta water and turn the heat on low; the oil and water should thicken.
- 6Whack in your cooked spaghetti and toss in the oil until fully coated.
- 7Thoroughly mix in the egg mix through the pasta and add some pasta water to loosen it up.
- 8Season with salt, pepper and more chilli oil if you like.
Ingredients
- 80 g Pasta of choice
- 2 egg yolks
- 1 whole egg
- 150 g grated Parmesan
- 3 thinly sliced garlic cloves
- 2 spring onions
- 1 tsp your choice of chilli oil
- 1 tsp white miso paste
- oil
- salt
- 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.
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