CHILLI CARBONARA

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PREP TIME: 5 minutes
COOK TIME: 15 minutes
SERVES: 3

INGREDIENTS

1 packet Barilla pappardelle
4 eggs
1 clove garlic, grated
1 tbsp Meander Valley crème fraiche
Tasman sea salt
75g parmesan cheese, grated
1 tbsp fermented chilli paste

METHOD

Step 1
Add pasta to a pot of boiling water and leave to cook.

Step 2
Add eggs, garlic, fermented chilli, crème fraiche, parmesan and a pinch salt to a pan and whisk together. Leave to cook for a few minutes.

Step 3
Once pasta is cooked, strain approx 90% of the water out and add pasta to the pan. Stir together and cook for a few minutes before taking it off and serving up