CHILLI OIL CARBONARA
Serves 2
Directions
- 1Whisk the eggs and Parmesan together until it's a thick paste and set aside.
- 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.
- 6Add your cooked spaghetti and toss in the oil until fully coated.
- 7Add a tablespoon or 2 of the pasta water into the egg mix to temper the eggs.
- 8Thoroughly mix in the egg mix through the pasta and add some pasta water to loosen it up.
- 9Keep adjusting until your desired consistency.
- 10Season with salt, pepper and more chilli oil if you like.
Ingredients
- 160 g Pasta of choice
- 2 egg yolks
- 1 whole egg
- 150 g grated Parmesan
- 3 thinly sliced garlic cloves
- 2 spring onions
- 1 tsp chilli oil
- 1 tsp white miso paste
- oil
- salt
- pepper
Equipment
pan
Tips
- Ensure to reserve pasta water.
- You can also add a tsp of white miso paste into the egg and Parmesan mix.
- Start off with a small amount of chilli oil and then you can always add more if desired.
- 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.
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