Carbonara, but mix in some Japanese fusion into it. Super creamy red carbonara mixed with a silky and custardy onsen egg. Mix it altogether, take a big bite, and you’ll be craving for more.
I love Japanese-style pastas. Well, I love pasta in general, but when you add some Asian flair into it, the whole dish becomes like a whole new world, which is very intriguing.
This red carbonara has the same concept as the traditional carbonara, by tossing it in a parmigiano reggiano egg mixture. The key ingredient to making it red is to add crushed tomatoes. Now I did add some heavy cream into this dish (I know some of you may be thinking: “that’s not carbonara if you add heavy cream!”). Well, if adding a little heavy cream will give the dish a better texture and become creamier, of course I’m going to add it in. In the end, it still tastes amazing, and isn’t that what makes you want to eat it?
I HIGHLY recommend adding that onsen egg on top. The whites in an onsen egg are soft and silky, while the yolk comes out custardy. Once you mix that with the creamy pasta and take a bite, I’m sure you’ll be thanking me for giving out this recommendation. TIP: use COLD eggs taken immediately out of the refrigerator when making onsen eggs, because the temperature of the eggs and water is very important, or else you may have either an uncooked egg, or an overcooked egg.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Creamy RED Carbonara
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 of 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!
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