AuthorBiteSizedA simple pasta with a zesty flavor of calamansi!
In a bowl, whisk in egg, egg yolk, heavy cream, and Parmesan cheese until everything is well combined. Season with salt and ground white pepper. Set aside.
Boil spaghetti until al dente while preserving at least a cup of pasta water for later use. Drain the spaghetti and set this aside.
In a pan with olive oil set over medium-low heat saute the garlic, chili flakes, and calamansi zest in until fragrant.
Add the cooked spaghetti and juice of calamansi. Pour some pasta water to make the liquid silky.
Turn off the stove and pour in the egg-cheese mixture. While the noodles are still hot from the residual heat, toss the noodles until everything is fully coated with the sauce. Season with salt and ground white pepper.
Garnish with chopped parsley and grated Parmesan cheese before serving.
Ingredients
Directions
In a bowl, whisk in egg, egg yolk, heavy cream, and Parmesan cheese until everything is well combined. Season with salt and ground white pepper. Set aside.
Boil spaghetti until al dente while preserving at least a cup of pasta water for later use. Drain the spaghetti and set this aside.
In a pan with olive oil set over medium-low heat saute the garlic, chili flakes, and calamansi zest in until fragrant.
Add the cooked spaghetti and juice of calamansi. Pour some pasta water to make the liquid silky.
Turn off the stove and pour in the egg-cheese mixture. While the noodles are still hot from the residual heat, toss the noodles until everything is fully coated with the sauce. Season with salt and ground white pepper.
Garnish with chopped parsley and grated Parmesan cheese before serving.
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