CARROT-TOP PASTA
William Bowman
tags:smoked chilli, pasta, carbonara, carrot toppings, carrots
Serves
4Ingredients
500g spaghetti | |
6 tablespoons smoked chilli oil | |
2 cups carrot-top sauce chewy, crispy bits | |
zest from 1 lemon | |
2 tablespoons roughly chopped chillies from chilli oil | |
CARROT-TOP SAUCE (approx. 5 cups) | |
stalks and leaves from 8 carrots | |
2 cups parsley | |
4 garlic cloves, peeled | |
1 tablespoon fennel seeds, toasted and ground | |
150ml olive oil | |
¼ cup sherry vinegar | |
¾ cup almonds, toasted | |
2 tsp salt | |
2 tsp pepper | |
SMOKED CHILLI OIL | |
30 small or 15 large red chillies | |
1 litre sunflower oil | |
4 garlic cloves | |
CHEWY, CRISPY BITS | |
stale bread | |
olive oil | |
salt |
Instructions
1. | Fill your biggest pot with water, add plenty of salt and bring to the boil. |
2. | Cook the spaghetti then drain, reserving one cup of the pasta cooking water. |
3. | While the spaghetti is cooking, heat two tablespoons of the smoked chilli oil in a large pan on a medium heat. |
4. | Add the carrot-top sauce to the oil, stirring constantly. |
5. | Just before the pasta is cooked, loosen the sauce with one cup of the pasta cooking water. |
6. | Transfer the drained pasta to the pan with the sauce and toss until it’s well covered. |
7. | Serve with a tablespoon of smoked chilli oil drizzled over each plate, a generous handful of crispy bits, a grating of lemon zest, a sprinkle of sea salt and a few of the chopped chillies. |
8. | CARROT-TOP SAUCE |
9. | Pulse the carrot stalks and leaves together with the parsley, garlic and fennel seeds in a food processor until roughly chopped. |
10. | While the processor is running, pour in the olive oil and sherry vinegar to form a wet paste. |
11. | Add the almonds, salt and pepper, and pulse until almonds are roughly chopped. |
12. | SMOKED CHILLI OIL |
13. | Smoke the chillies with manuka wood for one hour. Pour the oil into a pot and place over a low heat. |
14. | Roughly chop the smoked chillies and put them in the oil with the garlic cloves. |
15. | Let them infuse over a low heat for at least an hour. |
16. | Once cooled, transfer oil and chillies into sterilised jars or bottles. |
17. | CHEWY, CRISPY BITS |
18. | Roughly tear or chop bread. |
19. | Heat olive oil – about 1 tablespoon per cup of bread – in a pan over a medium heat. |
20. | Fry bread, tossing regularly, until golden and crispy. |
 Recipe, Food Styling & Photography William Bowman
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