20 Mins Chilli Oil Carbonara
Silky, spicy, and on the table in 20 minutes — this chilli oil carbonara is made with a glossy egg and parmesan sauce, fragrant chilli oil, thinly sliced garlic, and spring onion. No cream, no fuss, just pure flavour.
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Servings: 1
Calories: 839kcal
Ingredients
- 80 g pasta
- 1 egg yolk
- 1 whole egg
- 1/4 cup parmesan cheese grated
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp chilli oil plus extra to drizzle
- 1 tbsp garlic thinly sliced
- 1 tbsp spring onion chopped
- 1 cup pasta water reserved before draining
- Salt to taste
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a rolling boil. Add 80g pasta and cook until just al dente according to packet instructions. Before draining, scoop out at least 1 cup of pasta water and set aside in a heatproof mug. Drain the pasta and set aside.
- Prepare the egg and parmesan mixture: While the pasta cooks, whisk together 1 egg yolk and 1 whole egg in a medium bowl until fully combined with no streaks of white remaining. Add 1/4 cup finely grated parmesan cheese and whisk until smooth and fully incorporated.
- Sauté the garlic and spring onion: Heat 1 1/2 tbsp extra virgin olive oil and 1 tbsp chilli oil together in a large wide pan over medium heat. Once shimmering, add 1 tbsp thinly sliced garlic and 1 tbsp finely chopped spring onion. Reduce to medium-low and sauté, stirring frequently, until fragrant. Do not let the garlic brown or burn.
- Combine the pasta and egg mixture: Remove the pan from the heat completely or turn to the lowest setting. Add the cooked pasta and pour the egg and parmesan mixture over the pasta. Toss continuously and vigorously with tongs, adding pasta water in small splashes of 2–3 tbsp at a time, tossing between each addition, until the sauce is silky, glossy, and coats the pasta beautifully. Taste and add salt if needed.
- Plate and finish: Twirl the pasta into a bowl using tongs to form a high, neat mound. Spoon over any remaining sauce from the pan. Drizzle generously with extra chilli oil and scatter over extra parmesan if desired. Serve immediately.
Notes
- Nail the sauce: No direct high heat when adding the egg mixture, keep tossing constantly, and add pasta water gradually. Follow those three rules and the sauce will be silky and perfect every single time.
- Use both egg yolk and whole egg: The egg yolk gives richness and gloss. The whole egg adds body and a lighter texture. Together they give a sauce that is silky and indulgent without feeling too heavy.
- Use the pasta water: The starchy pasta water emulsifies the sauce and cannot be substituted with plain water. For a more starchy result, cook 80g pasta in a smaller amount of water than usual to concentrate the starch content.
- Make your own version: Add crispy bacon or pancetta to the pan before the garlic for a smoky, salty element. Sautéed mushrooms add earthiness. A fried egg with a runny yolk on top makes the sauce even richer. A handful of baby spinach or rocket stirred through at the end adds freshness and colour.
Nutrition
Calories: 839kcal | Carbohydrates: 65g | Protein: 28g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 0.02g | Cholesterol: 375mg | Sodium: 491mg | Potassium: 331mg | Fiber: 3g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 4mg | Calcium: 387mg | Iron: 3mg