Ingredients

• 120g dried spaghetti

• 3 Tablespoons Myanbah Farm Chilli and Garlic Infused Olive Oil

• ⅓ cup chopped parsley

• 1x red onion, diced

• zest and juice of half a lemon

• ½ teaspoon dried chilli flakes

• 1 teaspoon minced garlic

• 1x tablespoon butter

• 1x egg yolk

• Grated Parmesan for garnish

 

Method

Cook the pasta in salted boiling water as per the packet instructions. Reserve 1/3 cup of pasta water for the sauce.

While the pasta is cooking, add the Myanbah Farm Chilli and Garlic Infused Olive Oil, garlic, lemon juice, chilli flakes and diced onion to a hot pan. Simmer on medium- low heat for 1 minute or until the onion softens.

Add the pasta and reserved ⅓ cup of pasta water. Toss the pasta to coat in the mixture. Then sprinkle in the lemon zest, parsley and butter.

Remove from the heat and immediately add the egg yolk, tossing vigorously to prevent scrambling. The sauce should look glossy and creamy.

Top with grated Parmesan and enjoy with crusty bread and your favourite glass of bubbly!

Makes 2 entree portions.

 

 

Recipe Variation

• Add a handful of chopped cherry tomato and 3 rashers of diced bacon to step 2.

 

• For a non chilli version drop the chilli flakes, increase the garlic and use Garlic & Sea Salt Olive Oil

 

• Want a luxe version substitute the Truffle Oil for the Chilli & Garlic Oil

  

 Recipe provided by Our Home Transformations (Official Ambassadors for Myanbah Farm) @our_home_transformation_page is a 30 something husband and wife duo from the foot of the Blue Mountains.  A head teacher and tradesman by day, creative and passionate renovators by night. Now onto their 4th renovation project, their page chronicles their renovation journey, delicious recipes, home tips and all things in between!