Chilli Oil Carbonara

食材

I reposted this as a trial earlier this week and once again it blew up! I think this repost deserves a place on the grid.

A throwback to my first viral recipe! I made this pasta after a long day at work, we had nothing in the fridge apart from a few ingredients and I decided to make my own version of a carbonara. I wasn’t even going to post it but decided to, and over the next few days this went crazy!! I had no idea people would love it this much

I have loved how many people have recreated this and it’s become part of their weekly rotation. It’s such a simple dish packed with so much flavour! Thank you for all the love & all the hate too 😉

For 2 people

Pasta of choice (usually 80g per person of dried/uncooked pasta)

2 egg yolks

1 whole egg

150-200g of grated Parmesan (add more if you feel like it needs it)

3 thinly sliced garlic cloves

2 spring onions

1tsp of your choice of chilli oil (start with 1 and add if you feel like you need more)

Ensure to reserve pasta water

Not in the video but you can also add a tsp of white miso paste into the egg and Parmesan mix

Whisk the eggs and Parmesan together until it’s a thick paste. Leave aside

Put your pasta on boil. In a separate pan with some oil fry off your garlic and spring onions for 2mins. Add in your chilli oil. Start off with a small amount of chilli oil and then you can always add more if desired

步驟

Add 1 or 2 ladles of pasta water and turn the heat on low, the oil and water should thicken. Whack in your cooked spaghetti and toss in the oil until fully coated.

Similar to a carbonara, add a tablespoon or 2 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. Thoroughly mix in the egg mix through the pasta and add some pasta water to loosen it up

Keep adjusting until your desired consistency.

Season with salt, pepper and more chilli oil if you like.