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THE Pasta Image
Milind Patel @milindpatel63

THE Pasta

Prep 15m
Cook 15m
Total 30m
Pasta
Italian Cuisine

Ingredients

1 servings

Steps

1
Boil 100gm spaghetti (preferably spaghettoni) with 2 teaspoon salt and 1 teaspoon olive oil in water for 1 min less than al dente (mentioned on the spaghetti packet).
2
Carbonara sauce mix:
a. 1 whole egg, 1 egg yolk
b. Shred 25gm cheddar cheese (1 amul cheese cube)
c. 1/2 maggi magic masala packet
d. 1 teaspoon black pepper
e. 1 tablespoon green chilli sauce
f. 1/2 tablespoon butter
g. 50ml full cream milk
h. A pinch of salt
Mix all the above in a bowl and set aside.
3
Blanch 3 tomatoes in boiling water for 1 min and remove outer skin. Cut them in small pieces.
4
Slice (DONT crush) 3 garlic gloves in small pieces.
5
Take a wok, add 2 tablespoon olive oil, add tomatoes and garlic and fry them for 2-3 minutes, then add 1 tablespoon ketchup and 1/2 tablespoon butter.
6
Strain spaghetti, save around 1 teacup pasta water before straining.
7
Add spaghetti and 2 tablespoon pasta water in wok with tomatoes and garlic and mix them at low heat for 1 min.
8
Take the pan u boiled spaghetti in, add little bit of water and boil it and put the wok on top of it to make a double boiler. (VERY Imp)
9
In the carbonara mix from step 2, add the 1 teacup saved pasta water into it SLOWLY while mixing the whole mixture.
10
Add the above mixture in the wok with spaghetti, and keep mixing until the carbonara mix becomes creamy and thick for about 1-2 min. (If the mix is undercooked, it will look watery a bit. If it's over cooked, the egg whites will start cooking and will get separated a bit.)

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

  • Calories 716kcal 35%
  • Fat 33g 50%
  • Saturated Fat 11g 55%
  • Carbohydrates 75g 25%
  • Fiber 5g 20%
  • Sugar 7g 14%
  • Protein 27g 54%
  • Cholesterol 210mg 70%
  • Sodium 733mg 30%

Percent Daily Values are based on a 2,000 calorie diet.

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