Thai Drunken Carbonara Noodles

Name: Thai Drunken Carbonara Noodles
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp. granulated sugar; 1 tbsp. oyster sauce; 1 tbsp. reduced-sodium soy sauce; 1 tbsp. fish sauce; Kosher salt; 1/2 lb. pappardelle; 4 oz. pancetta, diced; 3 cloves garlic, minced; 1 c. broccolini, cut into 2" pieces; 4 scallions, cut into 2" pieces; 1 bird's eye chile pepper, minced; 2 tbsp. water; 1 c. fresh basil leaves; 2 large eggs, beaten

By Saeng DouangdaraPublished: Mar 4, 2022

1 Rating

a bowl of thick wide noodles, broccolini, scallions, pancetta, and red chilis being picked up by chopsticks

Joel Goldberg

Yields:

Prep Time:

20 mins

Total Time:

20 mins

Jump to recipe

Two of our favorite regional pasta dishes come together to make your taste buds zing. Start with Southeast Asian flair from a Thai Drunken Noodle base made of oyster sauce and fish sauce. Combine that with a classic creamy Italian carbonara of pappardelle pasta and pancetta, and you’ll be as amazed as we were. We can’t explain it, this just works.

If fish sauce is not a staple ingredient in your kitchen yet, this recipe will make you a convert.

Make sure you take care when adding the eggs to the hot noodles. It’s important for thickening and bringing all the flavors together. The finishing touch, crispy pancetta, is a must! Feel free to sprinkle more fresh bird's eye chile on top if you're feeling extra spicy.

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Ingredients

For The Sauce:

1 Tbsp.
granulated sugar
1 Tbsp.
oyster sauce
1 Tbsp.
reduced-sodium soy sauce
1 Tbsp.
fish sauce

For The Pasta:

Kosher salt
1/2 lb.
pappardelle
4 oz.
pancetta, diced
3
cloves garlic, minced
1 cup
broccolini, cut into 2" pieces
4
scallions, cut into 2" pieces
1
bird's eye chile pepper, minced
2 Tbsp.
water
1 cup
fresh basil leaves
2
large eggs, beaten

Directions

1. Step 1In a small bowl, combine the sauce ingredients and set aside.
2. Step 2In a large pot of boiling salted water, cook pasta until al dente, about 6 minutes. Drain.
3. Step 3In a large skillet over medium-high heat, cook pancetta until crisp, 4 to 5 minutes. Transfer to a plate, reserving the fat in the skillet.
4. Step 4Add garlic to skillet over medium heat and cook until fragrant, about 1 minute. Add sauce, broccolini, scallions, chile, and water and cook until broccolini has softened, 3 to 4 minutes.
5. Step 5Add cooked pasta and basil and toss until combined. Cook, tossing occasionally, about 5 minutes.
6. Step 6Add eggs and keep tossing and mixing over medium heat until eggs have just cooked, 1 to 2 minutes.
7. Step 7Top with cooked pancetta.