Sautéed with tons of garlic, fresh lemon, added in egg and parmesan like a carbonara, and seasoned with a bit of fish sauce (didn't feel like opening a tin of anchovy) and arbol chili, fresh pepper on top.
Parmesan mostly mixed in , but left some on top for presentation. Was a lot creamier than it looks.
by LockNo2943
2 Comments
I hope it was good.
I typically only use salted pasta water, butter, lemon, and Parmigiano Reggiano.
FYI carbonara doesnt typically use “parmesan” or even parmigiano reggiano, it uses pecorino romano.
“Sautéed with tons of garlic” nothing more Italian than New Jersey style.