Serves 4
Prep time: 5 mins
Cooking time: 15 mins
Ingredients.
10.5 oz. (300g) spaghetti
1 tbsp. olive oil
3 garlic cloves, chopped
2 tbsp. chili paste
1 tbsp. tomato paste
10.5 oz. (300g) canned diced tomatoes
1 cup (240ml) water
½ tsp. salt
3 egg yolks
½ cup (45g) parmesan cheese, grated
½ tsp. ground black pepper
|
Kcal |
Fats(g) | Carbs(g) | Protein(g) |
Fibre(g) |
|
414 |
12 | 59 | 17 |
9 |
What you need to do.
Cook the spaghetti according to the instructions on packaging.
Meanwhile, heat the olive oil in a pot over a medium/high heat and cook the garlic for 1-2 minutes, until fragrant. Now add chili paste and tomato paste and cook for a further 30 seconds.
Add the diced tomatoes, water, and season with salt. Mix together to combine, bring to a gentle simmer and allow to cook for 3 minutes.
In a separate bowl, whisk together the egg yolks, parmesan cheese and black pepper.
Add the pasta to the sauce together with the egg & parmesan cheese mixture and cook for a further 2-3 minutes, until the sauce becomes smooth and creamy.
Finally add the cooked spaghetti to the pot and stir until the pasta is completely covered in the creamy sauce. Serve immediately.
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