Creamy Chili Crisp Pasta

• portions: 4 servings

Ingrédients

Spaghetti

Greek yogurt

chili crisp

salt

Instructions

Cook 1 lb. spaghetti in a large pot of generously salted water, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid. Return pasta to warm pot, add 1¼ cups plain whole-milk Greek yogurt, and toss with tongs to thoroughly coat. Add about ½ cup pasta cooking liquid and toss, adding more pasta cooking liquid a splash at a time as needed, until a creamy sauce forms. (It should look similar to Alfredo sauce. The yogurt has a tendency to thicken up as it sits and the pasta will continue to absorb some of the excess, so no need to hold back on the pasta cooking liquid.) Taste pasta and season with kosher salt if needed. Divide pasta among shallow bowls or plates and top with as much chili crisp as your heart desires. (If your chili crisp looks dry, thin it out with a bit of grapeseed or other neutral oil before spooning over the pasta.)