This Chilli Oil Carbonara is a fiery twist on the classic Italian favourite, bringing bold flavours and a rich, creamy texture. The combination of Marion’s Kitchen crispy chilli oil and parmesan creates a punchy, comforting dish that’s perfect for a quick weeknight dinner or a spicy indulgence when you’re craving something more exciting than the usual carbonara. Ready in under 30 minutes, it’s a simple yet flavour-packed meal you’ll love digging into time and time again!
160g spaghetti
2 egg yolks
1 whole egg
100g of grated Parmesen, plus extra to serve
3 garlic cloves, thinly sliced
2 spring onions, chopped
3 tsp Marion’s Kitchen Crispy Chilli Oil , plus extra to serve
A pinch of Salt
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once done, reserve ½ cup of pasta water before draining.
- In a large bowl , whisk together the egg yolks, whole egg, a pinch of salt, and grated parmesan until smooth and creamy. Set aside.
- In a large frying pan, heat the Marion’s Kitchen Crispy Chilli Oil over medium heat. Add the thinly sliced garlic and chopped spring onions and cook for 1-2 minutes, stirring, until fragrant and golden brown. Be careful not to burn the garlic.
- Add the drained pasta to the frying pan, tossing it in the chilli oil and garlic. Gradually pour in the egg and parmesan mixture, stirring continuously to create a creamy sauce. If needed, add a splash of reserved pasta water to loosen the sauce to your desired consistency.
- Top a drizzle of extra crispy chilli oil and extra parmesan. Serve immediately for the ultimate spicy, creamy carbonara experience.
