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
Preparation
Step 1In a small bowl, combine the sauce ingredients and set aside.Step 2In a large pot of boiling salted water, cook pasta until al dente, about 6 minutes. Drain.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.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.Step 5Add cooked pasta and basil and toss until combined. Cook, tossing occasionally, about 5 minutes.Step 6Add eggs and keep tossing and mixing over medium heat until eggs have just cooked, 1 to 2 minutes.Step 7Top with cooked pancetta.
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.
