Pantry Pasta - Chili Style

TSK Team

Pantry Pasta - Chili Style

Core: Spaghetti or whatever is handy

3 Flavors: Garlic + Chili flakes + Dried parsley

Protein(optional): 2–4 eggs or can of beans

This is a Carbonara style dish from Rome.

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Prep Time 2

Cook Time 20

Servings: 4 servings

Course: Breakfast, Main Course

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

1 lb Pasta, any spaghetti is preferred
2 qt water salted
4 tbsp Oil Olive oil preferred but any will do
1/2 tsp red chili flakes
3 ea Garlic, Cloves sliced thin or minced
2 tbsp Parsley, dried fresh would add some pop
3 ea Eggs (optional) beaten
1/2 cp Hard cheese, i.e. parm (optional) and shredded
1 pinch salt/pepper as needed

Equipment

1 3 qt Pot from the initial set

Method

Bring salted water to boil and add pasta. Reduce heat to med-low and cook 8-10 min
Reserve 1 cp of pasta water and drain the rest. Set pasta aside.
Return pot to med-low heat. Add oil and chili flakes. When oil changes color and chili is aromic, add garlic and stir until garlic is just aromic.
Add pasta back into the pot with the parsley and toss with oil until well coated.
Add about ½ of the reserved pasta water and stir in ½ of the cheese if using. Stir until it starts to get creamy.
Add eggs and keep stiring until sauce begins to thicken, adjust with remaining pasta water.
Serve hot and top with remaining cheese if using.

Notes

This is a pantry raiding dish and shows how flexible you can be with the simplest of ingredients. If you want to really be bold— make your own pasta. If you don't have the eggs or cheese, no biggie. This dish is great with or without the optional ingredients.

Adding the eggs and cheese will make it a Cabonara pasta in the Roman style.

Grok Assistant