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Spicy Tomato Bucatini

For Spicy Tomato Bucatini


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


parmesan cheese


  • 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


  • Pasta water: starchy water helps bind the sauce’s ingredients together
  • Pasta water in cheese mix: temper the egg mixture and prevent from scrambling


  • 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

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