Looking to spice up your pasta game? Sandra Seah of Six-Eyed Scorpion brings a fiery twist to a classic with her Pappardelle Al Limone. This dish pairs the bright, zesty flavors of lemon with the bold heat of her signature chili oil, creating a perfectly balanced combination of creamy, tangy, and spicy. Ready to bring some heat to your kitchen? Let’s dive in!

Ingredients:

125g Fifth Ave Katoomba Retreat Pappardelle (or try Fifth Ave Katoomba Retreat's Fettuccine, Mafaldine or Maltagliata pasta)

1 tbsp Unsalted butter

½ Lemon - juice & zest

Large handful Parsley - finely chopped

Cracked black pepper

Salt to taste

Six-Eyed Scorpion Crispy Chilli Oil

Method:

1. Cook your pappardelle or pasta of choice in salted boiling water until just before al dente.
2. In a pan, melt butter then add in a little pasta water to emulsify.
3. Add cooked pasta, lemon juice, zest, parsley & cracked black pepper.
4. Add Six-Eyed Scorpion chilli oil and toss constantly, adding pasta water as needed so it’s silky & shiny.
5. Top with lemon zest and more Six-Eyed Scorpion crispy chilli oil and serve up immediately!