|Preparation Time||5 mins|
|Cook Time||10 mins|
|Total Time||15 mins|
- 300g Fresh Egg Pasta Tagliatelle
- 2 Tbsp Butter
- 1/2 tsp Dried Crushed Chillies
- 2 Eggs
- 2 Tbsp Brown Sugar
- 1 Tbsp Flying Goose Sriracha
- 2 Tbsp Soy Sauce
- 1 Handful Chopped Fresh Coriander
- 2 Finely Sliced Spring Onions
To start with, boil the water for the tagliatelle. Once the water is boiling, cook according to the package directions (boil for 5 minutes).
While waiting for the water to boil, prepare the sauce. Stir together the brown sugar, soy sauce, and sriracha in a small bowl.
In a large pan, melt two tablespoons of butter over medium-low heat. Add the dried crushed chillies to the butter as it melts. Whisk the eggs in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
When the tagliatelle is tender, drain the water and add them to the pan with the cooked egg. Also, add the prepared sauce. Turn the heat down to low to evaporate excess liquid, and stir until everything is coated well with the sauce.
Sprinkle the sliced spring onions and coriander on top and serve!
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