Thai Drunken Carbonara Noodles

Thai Drunken Carbonara Noodles


Thai Drunken Noodle meets Italian Carbonara and you'll be amazed at how well this works.
  • 1 tbsp. granulated sugar
  • 1 tbsp. oyster sauce
  • 1 tbsp. reduced-sodium soy sauce
  • 1 tbsp. fish sauce
  • Kosher salt
  • ½ 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
  1. In a small bowl, combine the sauce ingredients and set aside.
  2. In a large pot of boiling salted water, cook pasta until al dente, about 6 minutes. Drain.
  3. 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. 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. Add cooked pasta and basil and toss until combined. Cook, tossing occasionally, about 5 minutes.
  6. Add eggs and keep tossing and mixing over medium heat until eggs have just cooked, 1 to 2 minutes.
  7. Top with cooked pancetta.

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