Spicy Tomato Bucatini
- serving for 2
- 0.5 hours
- pan, saucepan
For Spicy Tomato Bucatini
Pasta
bucatini/spaghetti pasta 200 g
salted water
Pan Sauce
extra virgin olive oil 50 ml
garlic 6 cloves
fresh oregano leaves 1 handful
chilli flakes 1 tsp
tomato paste 3 tbsp
pasta water
Cheese Mix
whole egg 1 pc
egg yolks 2 pc
grated parmesan cheese 60 g
black pepper
pasta water 1 tbsp
Topping
parmesan cheese
Directions
Finely slice garlic
Heat olive oil over a low heat then toast garlic and oregano for 1 minute
Add chilli flakes and tomato paste cook for 3 minutes
Add 2 large ladles of pasta water to tomato mix and simmer
Boil salted water and cook the pasta to al dente as per the instructions
Meanwhile mix the egg, egg yolks and cheese with some black pepper loosen with 1 tbsp of pasta water
Add pasta to pan stir through
Turn the heat down and add cheese mix stir and toss until glossy and velvety
Serve with more parmesan cheese
Principles
- Pasta water: starchy water helps bind the sauce’s ingredients together
- Pasta water in cheese mix: temper the egg mixture and prevent from scrambling
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Bucatini: an Italian pasta consisting of long, narrow tubes made of durum wheat flour
- Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
- Better let your sauce wait for pasta instead of pasta wait for the sauce
- Good pasta: al dente(or to your desired texture), well-seasoned(balanced flavor), proper sauce coating(emulsified sauce)
credit to chefthombateman