Serves 4

10.5 oz. spaghetti
1 tbsp. olive oil
3 garlic cloves, chopped
2 tbsp. chili paste
1 tbsp. tomato paste
10.5 oz. canned diced tomatoes
1 cup water
½ tsp. salt
3 egg yolks
½ cup parmesan cheese, grated
½ tsp. ground black pepper

Cook the spaghetti according to the instructions on packaging.

Meanwhile, heat the olive oil in a pot over a medium/high heat and cook the garlic for 1-2 minutes, until fragrant. Now add chili paste and tomato paste and cook for a further 30 seconds.

Add the diced tomatoes, water, and season with salt. Mix together to combine, bring to a gentle simmer and allow to cook for 3 minutes.

In a separate bowl, whisk together the egg yolks, parmesan cheese and black pepper.

Add the pasta to the sauce together with the egg & parmesan cheese mixture and cook for a further 2-3 minutes, until the sauce becomes smooth and creamy.

Finally add the cooked spaghetti to the pot and stir until the pasta is completely covered in the creamy sauce. Serve immediately.

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