Creamy Red Bell Pepper Spaghetti
Ingredients:
4 red bell peppers
1 teaspoon paprika (optional)
1 tablespoon chili oil
2 heads of garlic
2 tablespoons olive oil
Salt and black pepper to taste
10.6 ounces Spaghetti
2 egg yolks
Approximately ½ cup grated Parmesan cheese (1.76 ounces)
For Serving:
A pinch of chili flakes (optional, for extra spice)
Extra grated Parmesan cheese
Instructions:
Preheat the oven to 400°F
Place the red peppers and garlic heads on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 60 minutes. Check the garlic after 30 minutes; you might need to cover it with aluminum foil to prevent burning.
Once roasted, allow the vegetables to cool.
Peel the skin off the red peppers. Squeeze out the garlic cloves.
In a food processor, blend the garlic cloves and red peppers until they form a smooth paste.
Cook the spaghetti in a pot of boiling salted water, following the package instructions. Drain the pasta, reserving one cup of the cooking water.
In a skillet over medium-high heat, add olive oil and the red pepper-garlic paste. Cook for 30 seconds. Stir in the reserved pasta water, paprika, salt, black pepper, and chili oil. Cook for about 3 minutes.
In a separate bowl, mix together the egg yolks, Parmesan cheese, and black pepper.
Lower the heat. Add the spaghetti to the sauce, mixing well. Then add the egg and Parmesan mixture. Cook together for 2-3 minutes, until the sauce becomes smooth and creamy.
