Chilli Oil Carbonara
Chilli Oil Carbonara
Ingredients
- 320 grams pasta, of choice (approximately 80g per person)
- 4 egg yolks
- 2 whole eggs
- 300 grams Parmesan cheese, grated, plus more for serving
- 6 garlic cloves, thinly sliced
- 4 spring onions, chopped
- 2 teaspoons chilli oil, plus more for serving
- 2 tablespoons olive oil, for frying
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 teaspoons white miso paste, optional
Instructions
- 1
In a large bowl, combine the 4 egg yolks and 2 whole eggs. Add 300 grams of grated Parmesan cheese. Whisk the mixture vigorously until it forms a thick, smooth paste. If using, stir in 2 teaspoons of white miso paste until well combined. Set aside.
⏱️ 3 min
- 2
Bring a large pot of salted water to a rolling boil. Add the pasta of your choice (approximately 320 grams) and cook according to package directions until al dente. Before draining, reserve at least 2 cups of the starchy pasta water.
⏱️ 10 min•🌡️ 100
- 3
While the pasta is cooking, heat 2 tablespoons of olive oil in a large frying pan or wok over medium heat. Add the 6 thinly sliced garlic cloves and 4 chopped spring onions. Sauté for 2 minutes until fragrant and slightly softened, being careful not to burn the garlic.
⏱️ 3 min
- 4
Add 2 teaspoons of chilli oil to the pan with the aromatics. Stir to combine. Start with this amount and add more later if you prefer a spicier dish.
⏱️ 1 min
- 5
Add 2 to 4 ladles (about 1/2 to 1 cup) of the reserved pasta water to the pan. Reduce the heat to low. Stir continuously; the oil and water should emulsify and thicken slightly, forming a glossy sauce base.
⏱️ 2 min
- 6
Using tongs, transfer the cooked pasta directly from the pot into the pan with the sauce base. Toss the pasta thoroughly to ensure every strand is coated in the chilli oil mixture.
⏱️ 2 min - 7
Add 2 to 4 tablespoons of the reserved pasta water to the egg and Parmesan mixture and whisk briefly to temper the eggs. Ensure the pasta in the pan is heated through. Turn off the heat completely or keep it on the lowest setting before adding the egg mixture. Pour the tempered egg mixture over the pasta.
⏱️ 1 min
- 8
Working quickly, thoroughly mix the egg mixture through the pasta using a spatula and then tongs. The residual heat from the pasta will cook the eggs into a creamy sauce without scrambling them. Add additional pasta water, one ladle at a time, if needed to loosen the sauce and achieve your desired creamy consistency.
⏱️ 3 min
- 9
Season the Chilli Oil Carbonara with salt and black pepper to taste. If desired, add more chilli oil for extra heat and flavor. Serve immediately into bowls, garnished with additional grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Oil Carbonara
- 320 grams pasta, of choice (approximately 80g per person)
- 4 egg yolks
- 2 whole eggs
- 300 grams Parmesan cheese, grated, plus more for serving
- 6 garlic cloves, thinly sliced
- 4 spring onions, chopped
- 2 teaspoons chilli oil, plus more for serving
- 2 tablespoons olive oil, for frying
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 teaspoons white miso paste, optional
Instructions
- 1
In a large bowl, combine the 4 egg yolks and 2 whole eggs. Add 300 grams of grated Parmesan cheese. Whisk the mixture vigorously until it forms a thick, smooth paste. If using, stir in 2 teaspoons of white miso paste until well combined. Set aside.
⏱️ 3 min - 2
Bring a large pot of salted water to a rolling boil. Add the pasta of your choice (approximately 320 grams) and cook according to package directions until al dente. Before draining, reserve at least 2 cups of the starchy pasta water.
⏱️ 10 min•🌡️ 100 - 3
While the pasta is cooking, heat 2 tablespoons of olive oil in a large frying pan or wok over medium heat. Add the 6 thinly sliced garlic cloves and 4 chopped spring onions. Sauté for 2 minutes until fragrant and slightly softened, being careful not to burn the garlic.
⏱️ 3 min - 4
Add 2 teaspoons of chilli oil to the pan with the aromatics. Stir to combine. Start with this amount and add more later if you prefer a spicier dish.
⏱️ 1 min - 5
Add 2 to 4 ladles (about 1/2 to 1 cup) of the reserved pasta water to the pan. Reduce the heat to low. Stir continuously; the oil and water should emulsify and thicken slightly, forming a glossy sauce base.
⏱️ 2 min - 6
Using tongs, transfer the cooked pasta directly from the pot into the pan with the sauce base. Toss the pasta thoroughly to ensure every strand is coated in the chilli oil mixture.
⏱️ 2 min - 7
Add 2 to 4 tablespoons of the reserved pasta water to the egg and Parmesan mixture and whisk briefly to temper the eggs. Ensure the pasta in the pan is heated through. Turn off the heat completely or keep it on the lowest setting before adding the egg mixture. Pour the tempered egg mixture over the pasta.
⏱️ 1 min - 8
Working quickly, thoroughly mix the egg mixture through the pasta using a spatula and then tongs. The residual heat from the pasta will cook the eggs into a creamy sauce without scrambling them. Add additional pasta water, one ladle at a time, if needed to loosen the sauce and achieve your desired creamy consistency.
⏱️ 3 min - 9
Season the Chilli Oil Carbonara with salt and black pepper to taste. If desired, add more chilli oil for extra heat and flavor. Serve immediately into bowls, garnished with additional grated Parmesan cheese.
⏱️ 1 min