Tomato and Egg Spaghetti (Chinese meets Italian)

Method

1. Bring 3 L of water to the boil in a pot over high heat, about 10 min. Add the coarse salt, then the spaghetti, and cook over medium-high heat for 9 min, 1 minute less than the packet says. Stir during the first minute so it does not stick.

   Add in this stepCoarse salt (for the pasta water) 1 tbspSpaghetti 180 g

   high heat→medium-high heat

2. While the water heats, beat the eggs with a pinch of salt. Heat ⅓ of the olive oil in a 26 cm pan over medium-high heat, pour in the eggs and stir in big strokes for 45 sec. Tip them into a bowl while still soft and moist.

   Add in this stepEggs 3Salt ½ pinchExtra virgin olive oil 0.9 tbsp

   medium-high heat

3. Add the rest of the olive oil and the thinly sliced garlic to the same pan and cook gently over medium-low heat for 1 min until the garlic is pale gold. Burnt garlic is bitter, so move on as soon as it colours.

   Add in this stepExtra virgin olive oil 1.6 tbspGarlic cloves 2

   medium-low heat

4. Add the tomatoes cut into 2 cm pieces, the sugar, the rest of the salt and the chilli flakes, and fry over medium-high heat for 4 min. Press the tomatoes with a spatula until the juices turn saucy, then stir in the pasta water.

   Add in this stepRipe medium tomatoes 3Sugar 1 tspSalt 1½ pinchChilli flakes (optional) to tastePasta cooking water 80 ml

   medium-high heat

5. Add the drained spaghetti, the eggs and half the Parmesan and toss quickly with tongs over medium heat for 1 min. When the sauce clings to the pasta and looks glossy, turn off the heat, add torn basil and serve with the rest of the Parmesan and black pepper.

   Add in this stepParmesan, grated 30 gBasil leaves 8Black pepper to taste

   medium heat