ぺぺたま(卵とニンニクのパスタ) 
Pepetama (Egg and Garlic Pasta)
This is a quick and easy recipe using ingredients commonly found at home!
Feel free to add cheese if you like! It makes the dish creamy and rich.
The origin of this recipe
This recipe was perfected after many trials to make it delicious.
* After years of taste research, I added the cheese suggestion (December 2021).
Pepetama (Egg and Garlic Pasta)
This is a quick and easy recipe using ingredients commonly found at home!
Feel free to add cheese if you like! It makes the dish creamy and rich.
The origin of this recipe
This recipe was perfected after many trials to make it delicious.
* After years of taste research, I added the cheese suggestion (December 2021).
Cooking Instructions
- 1
Mince one clove of garlic and slice the other clove thickly (about 1/16 inch). Slice the chili pepper into small pieces.
- 2
Prepare the pasta boiling water!
- 3
In a cold frying pan, add olive oil, garlic, and chili pepper. Heat over low to medium heat. Start boiling the pasta.
- 4
Once the garlic is colored, add butter. Once melted, add half a ladle of pasta boiling water to thin it out. Add the white dashi!
- 5
Drain the pasta one minute before the standard cooking time, then add it to the hot frying pan!
- 6
Mix over high heat. Mix well. Once everything is combined, turn off the heat!
- 7
Add the beaten eggs (and cheese). Mix quickly and serve when it's just slightly undercooked (the residual heat will prevent the eggs from overcooking!).
- 8
Finally, add the spicy chili oil. Mix (this adds a kick and enhances the flavor).
- 9
Sprinkle parsley for color, and it's done!
- 10
Thicker noodles, like 1.9mm, hold the sauce well and are delicious. Even slightly thinner noodles are super tasty! When really hungry, you might eat two servings!
- 11
- 12
ID:20627192
Added a carrot version of Pepetama! It might be even tastier than the pasta!?
- 13
Added on 4/17/2024
Tried topping with shiso leaves, and it was amazing! Try various toppings!
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