Fridge Raid Pasta aka Chilli Oil Carbonara
Fridge Raid Pasta aka Chilli Oil Carbonara
Ingredients
- 320 g pasta, of choice, such as spaghetti
- 4 egg yolks
- 2 whole eggs
- 300 g Parmesan cheese, grated, plus extra for serving
- 6 garlic cloves, thinly sliced
- 4 spring onions, chopped
- 2 teaspoons chilli oil, of your choice, plus more for serving, start with 1 teaspoon and add as desired
- as needed oil, for frying
- as needed salt
- as needed pepper
- 2 teaspoons white miso paste, optional
Instructions
- 1
In a medium bowl, combine the 4 egg yolks and 2 whole eggs. Add 300 grams of grated Parmesan cheese (and optionally 2 teaspoons of white miso paste, if using). Whisk the mixture vigorously until it forms a thick, smooth paste. Set this egg and cheese mixture aside.
⏱️ 3 min
- 2
Bring a large pot of salted water to a rolling boil. Add the 320 grams of pasta and cook according to package directions until al dente. Before draining, reserve about 2 cups of the starchy pasta water. Drain the pasta.
⏱️ 10 min•🌡️ 100
- 3
While the pasta is cooking, heat a large pan (a wok-style pan works well) over medium heat. Add a small amount of oil for frying. Once hot, add the 6 thinly sliced garlic cloves and 4 chopped spring onions. Sauté for 2 minutes until fragrant.
⏱️ 3 min
- 4
Add 2 teaspoons of chilli oil to the pan with the garlic and spring onions. Start with 1 teaspoon and add more later if you prefer more heat. Stir to combine.
⏱️ 1 min
- 5
Add 2 ladles (about 1/2 cup) of the reserved pasta water to the pan and reduce the heat to low. Stir continuously until the oil and water mixture emulsifies and slightly thickens.
⏱️ 2 min
- 6
Add the cooked and drained pasta directly into the pan with the sauce. Toss the pasta thoroughly until it is fully coated in the chilli oil sauce.
⏱️ 2 min
- 7
To temper the egg and cheese mixture, add 2 tablespoons of the reserved hot pasta water to the bowl with the egg paste. Whisk quickly to incorporate, ensuring the eggs don't scramble.
⏱️ 1 min
- 8
Ensure the pasta in the pan is heated through. Turn off the heat completely or keep it on a very low setting before adding the egg mixture. Pour the tempered egg and cheese mixture over the pasta.
⏱️ 1 min
- 9
Working quickly, thoroughly mix the egg mixture through the pasta, tossing continuously until all the pasta strands are coated and a creamy sauce forms. Add more reserved pasta water, 1 tablespoon at a time, to loosen the sauce and achieve your desired consistency.
⏱️ 3 min
- 10
Season the pasta with salt and pepper to taste. If desired, add more chilli oil for extra heat and flavor. Serve immediately in bowls.
⏱️ 1 min
- 11
Garnish each serving with extra grated Parmesan cheese before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fridge Raid Pasta aka Chilli Oil Carbonara
- 320 g pasta, of choice, such as spaghetti
- 4 egg yolks
- 2 whole eggs
- 300 g Parmesan cheese, grated, plus extra for serving
- 6 garlic cloves, thinly sliced
- 4 spring onions, chopped
- 2 teaspoons chilli oil, of your choice, plus more for serving, start with 1 teaspoon and add as desired
- as needed oil, for frying
- as needed salt
- as needed pepper
- 2 teaspoons white miso paste, optional
Instructions
- 1
In a medium bowl, combine the 4 egg yolks and 2 whole eggs. Add 300 grams of grated Parmesan cheese (and optionally 2 teaspoons of white miso paste, if using). Whisk the mixture vigorously until it forms a thick, smooth paste. Set this egg and cheese mixture aside.
⏱️ 3 min - 2
Bring a large pot of salted water to a rolling boil. Add the 320 grams of pasta and cook according to package directions until al dente. Before draining, reserve about 2 cups of the starchy pasta water. Drain the pasta.
⏱️ 10 min•🌡️ 100 - 3
While the pasta is cooking, heat a large pan (a wok-style pan works well) over medium heat. Add a small amount of oil for frying. Once hot, add the 6 thinly sliced garlic cloves and 4 chopped spring onions. Sauté for 2 minutes until fragrant.
⏱️ 3 min - 4
Add 2 teaspoons of chilli oil to the pan with the garlic and spring onions. Start with 1 teaspoon and add more later if you prefer more heat. Stir to combine.
⏱️ 1 min - 5
Add 2 ladles (about 1/2 cup) of the reserved pasta water to the pan and reduce the heat to low. Stir continuously until the oil and water mixture emulsifies and slightly thickens.
⏱️ 2 min - 6
Add the cooked and drained pasta directly into the pan with the sauce. Toss the pasta thoroughly until it is fully coated in the chilli oil sauce.
⏱️ 2 min - 7
To temper the egg and cheese mixture, add 2 tablespoons of the reserved hot pasta water to the bowl with the egg paste. Whisk quickly to incorporate, ensuring the eggs don't scramble.
⏱️ 1 min - 8
Ensure the pasta in the pan is heated through. Turn off the heat completely or keep it on a very low setting before adding the egg mixture. Pour the tempered egg and cheese mixture over the pasta.
⏱️ 1 min - 9
Working quickly, thoroughly mix the egg mixture through the pasta, tossing continuously until all the pasta strands are coated and a creamy sauce forms. Add more reserved pasta water, 1 tablespoon at a time, to loosen the sauce and achieve your desired consistency.
⏱️ 3 min - 10
Season the pasta with salt and pepper to taste. If desired, add more chilli oil for extra heat and flavor. Serve immediately in bowls.
⏱️ 1 min - 11
Garnish each serving with extra grated Parmesan cheese before enjoying.
⏱️ 1 min