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.