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.