A wonderfully decadent pasta dish with big flavors and plenty of calories.
| Servings | 1 Portions |
| Tags | Chilipepper | International | Main Course | Pasta | Spicy | Vegetarian |
| Allergens | Gluten, Milk, Soybeans, Wheat |
| Cook Time | 20 min |
A sort of Italian-Asian fusion dish featuring spaghetti, onion, garlic, cream, crispy chili oil, and Pecorino. It is flavorful, rich, and - in my opinion - absolutely delicious. Getting this dish right isn't particularly difficult, though you might need to experiment a bit with the pasta cooking time, the amount of pasta water added, and how long the pasta simmers in the hot sauce.
I prefer making one portion at a time here, but if you use a larger frying pan, making two portions works perfectly well too. Anything more than that, however, might be a bit trickier. When I last made this dish, I had shallots on hand, so that’s what I used, but thinly sliced yellow or red onion should work just as well.
It's not a difficult recipe, though you might need a little practice getting the hang of adding pasta water until you achieve the desired sauce consistency. Sometimes I add the pasta water before mixing the pasta with the sauce in the pan, and that works just as well. I also choose to cook the pasta for one minute less than the package instructions indicate, simply because it continues to cook a little after being mixed with the sauce.
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Ingredients
Directions
- Cook the pasta in salted water, but reduce the cooking time by 1 minute. (When the pasta is cooked, remember to reserve some of the pasta water.)
- Peel and slice the onion and garlic.
- While the pasta is boiling, sauté the sliced shallot in butter for a few minutes.
- Add the sliced garlic, crispy chili oil, and soy sauce. Sauté for a minute.
- Add the cream and grated cheese - stir and let the mixture thicken slightly.
- Add the pasta and stir.
- Gradually add a little of the reserved pasta water until the sauce reaches your desired consistency.
- Serve with some freshly ground black pepper, chopped parsley and a few dollops of crispy chili oil.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1237.18 kcal | 1237.18 kcal | 355 kcal |
| Carbohydrates | 104.9 g | 104.9 g | 30.10 g |
| Fat | 78.97 g | 78.97 g | 22.66 g |
| Protein | 27.43 g | 27.43 g | 7.87 g |
| Sugar | 12.09 g | 12.09 g | 3.47 g |
| Salt | 2.37 g | 2.37 g | 0.68 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
