Pasta with yellow pepper, egg and parmesan

How Maurice does it

1. 1

   Cut the yellow peppers into long, thin strips. Peel and slice the onion and peel the garlic cloves.

2. 2

   Heat the olive oil in a pan and add the yellow pepper, onion and garlic. Cook slowly over low heat for 20 to 25 minutes until soft and sweet.

3. 3

   Meanwhile, cook the spaghetti in salted boiling water until al dente. Reserve about 60 ml of the pasta water before draining.

4. 4

   Strain the cooked vegetables from the oil (save the oil for later use) and blend them with a splash of pasta water into a smooth sauce.

5. 5

   In a bowl, beat the egg yolks with the grated Parmesan, chili flakes and a good grind of black pepper.

6. 6

   Toss the hot drained spaghetti with the blended yellow pepper sauce in the pot.

7. 7

   Take the pot off the heat and stir the yolk-and-Parmesan mixture through the hot pasta, adding a splash of pasta water, until it turns into a silky, creamy sauce (the residual heat gently cooks the yolks). Stir in the lemon juice.

8. 8

   Plate the pasta and finish with the chopped chives and some extra grated Parmesan.