Sort ingredients
mau90
QR Code
Listen
Pdf
Combine eggs, yolks and pepper in a small bowl and whisk well to thoroughly combine. Set aside and allow eggs to come to room temperature while you prep your other ingredients.
Add miso paste to a separate small bowl and set aside.
Fill a large pot with water and 2 tbsp kosher and bring to a boil over medium-high heat. Cook pasta two minutes shy of al dente according to packaging instructions.
Before straining pasta, reserve 2 cups of pasta water.
Add a generous splash of pasta water to your miso and whisk well, then pour miso mixture into eggs and whisk to combine.
Add 2 tbsp olive oil, 1 tsp chili oil and a splash of pasta water to a skillet over low heat.
Add ½ cup hot pasta water to your egg mixture and whisk well to combine, this will temper your eggs and help to prevent them from scrambling when you add them to your warm skillet.
Once skillet is warm but not too hot, slowly add egg mixture while whisking continuously. Continue whisking until a creamy sauce forms, about ten minutes.
Add cooked pasta to the skillet with your sauce and cook on low heat for several minutes longer until sauce has thickened enough to cling to the pasta.
Garnish with chili oil and parsley when serving.