Ingredients
10 oz (300g) spaghetti
3 egg yolks
½ cup (50g) grated Parmesan cheese
3 - 5 garlic cloves, chopped
2 tbsp chili oil or chili paste
1 tbsp tomato paste
Olive oil
Salt and pepper, to taste
1 ¼ cups (300g) canned diced tomatoes
Directions
Step 1
Cook the pasta in a pot of boiling salted water according to package instructions. Drain, reserving 1 cup of the cooking water.
Step 2
In a large skillet, heat a drizzle of olive oil over medium-high heat. Sauté the chopped garlic until fragrant, about 30 seconds. Add the chili oil (or paste) and tomato paste, cooking for another 30 seconds while stirring.
Step 3
Add the diced tomatoes, 1/2 cup of reserved pasta water, and a pinch of salt. Stir and let it cook for about 3 minutes to thicken slightly.
Step 4
In a separate bowl, whisk together the egg yolks, Parmesan cheese, and a sprinkle of black pepper until combined.
Step 5
Add the drained pasta to the skillet with the sauce. Remove from heat and quickly mix in the egg and Parmesan mixture, tossing everything together until the sauce is smooth and creamy. Add more pasta water gradually, if needed, to reach your desired consistency.
