COOKING WITH MEREDITH- Back in my college debauchery-filled youth I would often careen home from the bars craving fat and carbs. On one particularly early morning I flung open the door of my fridge and threw a few pantry staples into a bowl while angel hair shimmered on the stove. Five minutes later I was gorging on my new pasta creation – Spicy Spag Carbonara.
This dish came into existence out of necessity rather than ingenuity, but it still works when you’re sober so I am never abashed to set a bowl of these luscious noodles in front of anyone. After a beat-down Bangkok day nothing is more comforting than a big bowl of these beauties.
And did I mention it’s simple and easy to make? The base is a nest of hot and garlicky noodles with salty bites of peppered ham. The crowning jewel is a softly poached runny egg that sits atop. Once cracked, it creates a golden creamy sauce reminiscent of Carbonara. I guarantee this 10-minute adaption will leave you scraping the plate for more garlic-eggy goodness.
Spicy Spag Carbonara Ingredients
Must haves:
½ lb Spaghetti, angel hair
2 cloves garlic
3-5 fresh Thai chilies/dried chili flakes
2 Tbsp Olive Oil
2 Tbsp Butter
Parmesan cheese
Salt and Pepper
2 eggs
Vinegar
Add-ons:
Parma Ham or bacon
Fresh basil
Shopping List:
Grocery store: Spaghetti, Parmesan cheese, Parma Ham, olive oil, butter, vinegar
Market: Garlic, Thai fresh or dried chilies, eggs, fresh basil 
• Boil water, here is the real test of simplicity, in the time that it takes for you to boil the water you should have all ingredients prepped and ready to go.
Smash, salt and dice the garlic
• Smash and dice the garlic. Place your knife directly on top of one clove of garlic and with the meaty underside of your hand hit the knife and pound the garlic. This releases the skin and smashes the flesh of the garlic. Then sprinkle generously with salt and run your knife back and forth about 20 times until the garlic produces a sticky juice. Reserve in a large bowl.
• I like my Spag extra spicy so I use about 3 chilies per serving but depending on how you prefer it, use less or more. You can also use dried chili flakes (if you have any take-away packets of dried chilies laying around this is the perfect time to use them). Since we are in Thailand I prefer fresh chili flavor but either variety is fine. If you use fresh run your knife back and forth about 10 times over the chilies until they are a small dice. Add to the bowl.
• Add a healthy dose of butter and olive oil to the bowl. I like the combo of both fats but if you only have one on-hand use it. For two servings I use 2 tablespoons of each, if you don’t have measuring spoons just use a large spoon in your kitchen. Also season liberally with salt and pepper.
• Now is the fun part, the add-ins. Depending on the ingredients that you favor or have leftover in your fridge you can completely change this recipe. I opted toward using Parma Ham (this is Carbonara after all) and basil. For both of these, I cut them into thin ribbons. For the Parma Ham turn on a small pan and heat. Add the meat into the dry warm pan. Cook until golden brown.
Golden brown and delicious Parma Ham
• Now your water should be boiling, add salt and pasta. Stir occasionally until pasta is al dente, or soft on the outside with a bit of bite on the inside. Once cooked, add the pasta to the reserved bowl of ingredients.
• Now it’s time to either fry or poach an egg. If you decide to fry the egg, bring your pan up to high heat and add a bit of olive oil or butter to the pan, then crack the egg and season with salt and pepper.
If you choose to poach your egg then keep the pasta water boiling on the stove. Turn down the heat to a very gentle boil. Add a splash of vinegar to the pot; this will keep the egg from separating while it cooks. Then crack and carefully roll the egg into the water. With a spoon, begin to draw up the sides of the feathery whites around the yolk. After about 3-4 minutes your egg will be ready to leave the hot bath. Retrieve the egg with a slotted spoon.
You will begin to see feathery whites moving in the pot, with a spoon coax them around the yolk
• Toss the pasta, butter, chili and garlic mixture together. Taste a few strands of pasta and adjust seasoning if needed. Otherwise, plate and top with your desired add-on and egg. Finish the dish with a bit of Parmesan cheese and black pepper.
Crack open the sunny yolk and toss with the pasta to create a creamy, garlic-infused sauce and enjoy.
