Carbonara con aceite de chile
160 g de espaguetis
- 160g spaghetti
1 whole egg
- 100g of grated Parmesen, plus extra to serve
2 spring onions, chopped
- 3 tsp Marion’s Kitchen Crispy Chilli Oil, plus extra to serve
A pinch of Salt
In a large frying pan, heat the Marion’s Kitchen Crispy Chilli Oil over medium heat. Add the thinly sliced garlic and chopped spring onions and cook for 1-2 minutes, stirring, until fragrant and golden brown. Be careful not to burn the garlic.
Add the drained pasta to the frying pan, tossing it in the chilli oil and garlic. Gradually pour in the egg and parmesan mixture, stirring continuously to create a creamy sauce. If needed, add a splash of reserved pasta water to loosen the sauce to your desired consistency.
Top a drizzle of extra crispy chilli oil and extra parmesan. Serve immediately for the ultimate spicy, creamy carbonara experience.
