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+# Creamy Spaghetti Aglio e Olio
+
+![Creamy Spaghetti Aglio e Olio](pix/creamy-spaghetti-aglio-e-olio.webp)
+
+
+Took the classic aglio e olio spaghetti recipe and added some eggs and parmesan cheese.
+
+- 🍳 Cook time: 15 min
+- 🍽️ Servings: 1
+
+## Ingredients
+
+- 57 grams of Linguine spaghetti
+- 1/4 cup extra virgin olive oil
+- 2 cloves of garlic
+- One fresh red chili pepper
+- A bunch of fresh parsley
+- Two eggs
+- Parmesan cheese (grated)
+- Some salt
+
+## Directions
+
+1. Start by boiling water in a pan for the pasta to cook in. Add about 2-3 teaspoons of salt per liter of water.
+2. Mince the garlic gloves and chop the parsley finely. Also chop the red chili pepper in small round chunks (keep the seeds if you like it spicy).
+3. Add the eggs in a bowl with a teaspoon of parmesan cheese and whisk them with the eggs. (add ground pepper for taste)
+4. Add the oil and garlic to a cold skillet or pan.
+5. Put the pan on high heat and wait till the garlic start bubbling in the oil.
+6. Now add most of the parsley and all of the chili peppers to the pan with the oil and the garlic and toss it around a bit.
+7. Turn off the heat on the pan, let the flavours get into the oil.
+8. When the pasta has finished cooking, drain it very quickly but don't let it get too dry.
+9. Put the pan of oil back on medium heat.
+10. Add the pasta to the pan where the oil and chili peppers are in and toss it around a bit.
+11. Now add the eggs and parmesan mix to the pan and toss it around even more. You dont want the eggs to actually fully cook.
+12. After 20-30 seconds get the pasta from the pan onto a plate.
+13. Add a bit of parmesan cheese on top of the pasta, and some fresh parsley on top of that.
+
+## Contribution
+
+- Tuxx -- [email](mailto:basedcooking@danktank.nl)
+
+;tags: italian pasta