The Best Italian-Thai Drunken Carbonara Noodles
This Italian-Thai Drunken Carbonara Noodles recipe combines creamy carbonara with vibrant Thai flavors, featuring pancetta, broccolini, and a flavorful sauce for a unique and delicious dish.
Ingredients
For the Sauce:
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp sesame oil
For the Noodles:
- 8 oz pasta (spaghetti or fettuccine)
- 4 oz pancetta, diced
- 2 cloves garlic minced
- 1 cup broccolini chopped
- 2 scallions chopped
- 1 red chili sliced (optional, adjust to taste)
- ¼ cup water
- ¼ cup fresh basil leaves
- 2 large eggs
Instructions
Prepare the Sauce
- In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, and sesame oil. Set the sauce aside.
Cook the Pasta
- Bring a large pot of salted water to a boil.Add the pasta and cook according to package instructions until al dente, about 6 minutes. Drain and set aside.
Cook the Pancetta
- Heat a large skillet over medium-high heat.Add the diced pancetta and cook until it becomes crisp, about 4 to 5 minutes. Transfer the pancetta to a plate and leave the fat in the skillet.
Sauté Garlic and Vegetables
- In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.Stir in the prepared sauce, chopped broccolini, scallions, sliced chili (if using), and water. Cook until the broccolini is tender, about 3 to 4 minutes.
Combine Pasta and Sauce
- Add the drained pasta and fresh basil leaves to the skillet.Toss everything together until well combined. Continue cooking and tossing for about 5 minutes.
Add Eggs
- Crack the eggs into the skillet, tossing and mixing continuously over medium heat until the eggs are just cooked, about 1 to 2 minutes.
Finish and Serve
- Sprinkle the crispy pancetta over the top.Serve immediately and enjoy!
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