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 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!