Creamy RED Carbonara
Carbonara, but mix in some Japanese fusion into it. Super creamy red carbonara mixed with a silky and custardy onsen egg.
Ingredients
Onsen Eggs
- 2 large COLD eggs
- 1 litre boiling water
- 200 ml cold water
Red Carbonara
- 2 large eggs
- ½ tsp salt
- Few cracks of black pepper
- ¼ cup grated parmigiano reggiano, plus more for topping
- 2 servings spaghetti
- 1 tbsp olive oil
- 50 g bacon (sliced into small pieces)
- 3 garlic cloves (minced)
- 1 tbsp red pepper flakes
- 1 tsp smoked paprika
- 4 button mushrooms (sliced)
- Splash of white wine
- 200 ml crushed tomatoes
- ⅓ cup heavy cream
- 2 onsen eggs
- Fresh parsley (finely chopped)
Instructions
Onsen Egg
- Add the water to a saucepan and bring it to a boil.
- Once it boils, remove the saucepan away from the heat, and add in the cold water. Take out the eggs from the refrigerator and lightly submerge into the water.
- Add in the eggs and cover with the lid. Set timer for 18 minutes.
- After 18 minutes, remove the eggs from the water and set aside in a bowl for 5 minutes.
- Crack the egg into a small bowl and it’s ready!
Red Carbonara
- In a large bowl, whisk together the eggs, salt, pepper, and parmigiano reggiano. Set aside.
- Cook spaghetti according to package instructions.
- In a large skillet/frying pan over medium-high heat, add in the olive oil. Once the oil shimmers, add in the bacon, garlic, red pepper flakes, and smoked paprika. Cook until garlic becomes fragrant.
- Add in the mushrooms, white wine, and mix until the wine has evaporated.
- Pour in the crushed tomatoes and heavy cream and keep on stirring until it comes to a simmer.
- Turn the heat down to low, and mix in the cooked spaghetti with the sauce.
- Then, remove from heat and add in the parmigiano reggiano egg mixture. Use tongs to give everything a good mix until it becomes creamy and well combined.
- Plate and top with more parmigiano reggiano and fresh parsley. Mix with the onsen egg and enjoy!