Yarin Shachagi

Contact Me

My Amazon Products 

Essentials

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

About Me

Subscribe to receive access to all of my recipes & support my work

Creamy Red Bell Pepper Spaghetti

Place the red peppers and garlic heads on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 60 minutes. Check the garlic after 30 minutes; you might need to cover it with aluminum foil to prevent burning.

Once roasted, allow the vegetables to cool.

Peel the skin off the red peppers. Squeeze out the garlic cloves.

In a food processor, blend the garlic cloves and red peppers until they form a smooth paste.

Cook the spaghetti in a pot of boiling salted water, following the package instructions. Drain the pasta, reserving one cup of the cooking water.

In a skillet over medium-high heat, add olive oil and the red pepper-garlic paste. Cook for 30 seconds. Stir in the reserved pasta water, paprika, salt, black pepper, and chili oil. Cook for about 3 minutes.

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

Lower the heat. Add the spaghetti to the sauce, mixing well. Then add the egg and Parmesan mixture. Cook together for 2-3 minutes, until the sauce becomes smooth and creamy.

Approximately  cup grated Parmesan cheese (1.76 ounces)

A pinch of chili flakes (optional, for extra spice)

Yarin Shachagi

Creamy Red Bell Pepper Spaghetti

breadbakebeyond