Creamy Red Bell Pepper Spaghetti by breadbakebeyond

Yarin Shachagi

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Creamy Red Bell Pepper Spaghetti

breadbakebeyond

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Picture for Creamy Red Bell Pepper Spaghetti

US

original

metric

Ingredients

4 red bell peppers

1 teaspoon paprika (optional)

1 tablespoon chili oil

2 heads of garlic

2 tablespoons olive oil

Salt and black pepper to taste

10 ½ ounces Spaghetti

2 egg yolks

½ Approximately cup grated Parmesan cheese (1.76 ounces)

For Serving:

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

Extra grated Parmesan cheese

Directions

Step 1

Preheat the oven to 400°F

Step 2

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.

Step 3

Once roasted, allow the vegetables to cool.

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

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.

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