Egg Spaghetti Recipe

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Egg spaghetti recipe

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15min · 6 servings Recipe-ish: • 1/2 cup extra virgin olive oil • 2 tsp crushed red pepper flakes* • 3-4 garlic cloves minced • 1 – 15 oz can diced tomatoes • 1 – 15 oz can crushed tomatoes • 1 – 28 oz jar Italian strained tomatoes (passata) • 1 tsp kosher salt • 1/2 tsp freshly ground black pepper • 10 fresh basil leaves sliced • 1/2 cup grated Parmesan cheese • 1 lb dried spaghetti • Full instructions on my website: • https://www.thepyperskitchen.com/spaghetti-arrabbiata-with-fresh-basil-parmesan/ •

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This recipe is by far the most fool-proof, super creamy Spaghetti Alla Carbonara I’ve ever made! I wanted to show you how to improve your carbonara skills. I found that the secret is the Bain Marie method in this recipe, which allows the eggs to fully cook without ending up with scrambled eggs. Depending on where you are in the world it can be quite hard to find guanciale, so the best alternative will be to use pancetta. I like to include some of the egg whites as this stops the sauce from becoming too stodgy. Make sure you don’t use any oil as the guanciale releases a lot of fat. You might also want to discard some of it - just leave enough fat in the pan to stir the spaghetti into it and a few tablespoons to mix into the egg sauce.

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Spaghetti alla Puveriello, or Poor Man’s Spaghetti, was invented in Naples during the war when ingredients were in short supply. It's nothing more than spaghetti mixed with a little bit of fried egg and some cheese. Traditionally the eggs were fried with lard but I know this is not easy to find so you can use a combination of butter and olive oil instead. Super simple but really delicious, this is another great cucina povera dish. And next time you're making a carbonara and accidentally scramble your eggs, tell them you were making this instead!

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15min

Ingredients:

300 g Spaghetti

3 egg yolks

50 g Parmesan cheese

3-5 Garlic cloves - chopped

2 tbsp. chili oil/paste

1 tbsp. tomato paste

Olive oil

Salt & Pepper

300 g diced tomatoes

*Instructions*

* Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of the cooking water.

* Meanwhile, sizzle chopped garlic over high medium heat with olive oil. Then, add chili oil and tomato paste. Cook for 30 seconds.

* Add diced tomatoes, pasta water, and salt, and mix. Cook for about 3 minutes.

* In a separate bowl mix together egg yolks, Parmesan cheese, and black pepper.

* Add the pasta to the sauce together with the egg & parmesan mixture and cook together for about 2-3 minutes, until you get a smooth and creamy t

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This contains: This Creamy Spaghetti Carbonara is a rich and comforting Italian dish, known for its silky, creamy sauce made from eggs, cheese, and pancetta. The spaghetti is cooked to perfection, tossed in the velvety sauce, and topped with black pepper for a touch of warmth. This one-pot recipe is easy to make yet has an aesthetic appeal and glossy finish.

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*Ingredients*
• 360g linguine
• 3 egg yolks
• 50g Parmigiano cheese
• 1 garlic clove
• 150g chilli paste
• extra virgin olive oil
• salt
• pepper

*Recipe 📕*

Step 1

In a little bowl, mix egg yolks with grated Parmigiano cheese and a pinch of black pepper. Set aside.

Step 2

In a pan over medium low heat, sizzle chopped garlic with olive oil for a couple of minutes.

Step 3

Add chilli paste (or nduja), half a ladle of pasta water and simmer for a minute.

Step 4

In the meantime, boil your linguine until al dente, drain and add them to your sauce.

Step 5

Toss well over the heat to combine all the flavours together.

Step 6

Turn the heat off, add your egg and cheese mix and stir vigorously until it melts, adding a drop of pasta water if necessary.

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· 2 servings Indulge in a classic Italian comfort dish with our creamy carbonara recipe. Silky egg-based sauce, crispy pancetta, and al dente pasta come together for a mouthwatering experience in every bite. Certainly! Carbonara is a classic Italian pasta dish known for its creamy sauce made with eggs, cheese, and pancetta or guanciale. Here's a basic recipe for making spaghetti carbonara for two people: Ingredients: • 200g (7oz) spaghetti • 100g (3.5oz) pancetta or guanciale, diced (you can also use bacon as a substitute) • 2 large eggs • 50g (1.75oz) Pecorino Romano cheese, grated (you can also use Parmesan) • Salt and black pepper, to taste • Fresh parsley, chopped (optional, for garnish) Procedure: 1.Boil the Pasta: • Bring a large pot of salted water to a boil. • Add the

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