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THE Pasta

Prep 15m
·
Cook 15m
·
Total 30m
Pasta
Italian Cuisine
THE Pasta Image
Milind Patel @milindpatel63

Ingredients

(Servings: 1)

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

  • 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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