Name: Thai Drunken Carbonara Noodles
Prep time: 20 min
Cook 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Thai Drunken Carbonara Noodles

1. 1 tbsp. granulated sugar -

2. 1 tbsp. oyster sauce -

3. 1 tbsp. reduced-sodium soy sauce -

4. 1 tbsp. fish sauce -

5. Kosher salt -

6. 1/2 lb. pappardelle -

7. 4 oz. pancetta, diced -

8. 3 cloves garlic, minced -

9. 1 c. broccolini, cut into 2" pieces -

10. 4 scallions, cut into 2" pieces -

11. 1 bird's eye chile pepper, minced -

12. 2 tbsp. water -

13. 1 c. fresh basil leaves -

14. 2 large eggs, beaten -

How to cook deliciously - Thai Drunken Carbonara Noodles

1. Stage

In a small bowl, combine the sauce ingredients and set aside.

2. Stage

In a large pot of boiling salted water, cook pasta until al dente, about 6 minutes. Drain.

3. Stage

In 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. Stage

Add 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. Stage

Add cooked pasta and basil and toss until combined. Cook, tossing occasionally, about 5 minutes.

6. Stage

Add eggs and keep tossing and mixing over medium heat until eggs have just cooked, 1 to 2 minutes.

7. Stage

Top with cooked pancetta.