Categories: Pasta
Ingredients
- 1 small head broccoli
- 2 1/2 tbsp. sweet soy sauce
- 1 tbsp. liquid soybean paste
- 1 1/2 tsp fish sauce, plus more to taste
- 1 1/2 tsp soy sauce, plus more to taste
- 3 slices thick-cut bacon, cut into 1-inch squares
- 4 garlic cloves, roughly chopped
- 1/2 tsp Thai chile powder, or to taste
- 1/2 cup chicken broth, plus more if needed
- 1/2 lb. spaghetti, cooked to al dente, drained and oiled
- 2 eggs, beaten
- 2 scallions, cut into 1-inch lengths
Directions
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Separate the broccoli crown from the stem. Trim the end off the stem, peel it, and cut is crosswise into 1/4-inch-thick coins. Separate the crown into small florets.
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In a small bowl, whisk together the sweet soy, soybean paste, fish sauce, and soy. This is your sauce.
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In a wok or very large saute pan, cook the bacon over medium heat until just gently crisped, 6 to 7 minutes. Add the garlic and chile powder and cook, stirring, for 1 minute. Increase the heat to medium-high, add the sauce, and cook until reduced slightly, about 1 minute. Add the broccoli, splash with half the chicken broth, and cook until just tender, 3 to 5 minutes. Increase the heat to high. Add the spaghetti and the rest of the broth and cook, tossing, until very hot and the sauce is absorbed, 3 to 5 minutes. Season with additional soy sauce and fish sauce to taste.
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Remove the pan from the heat, add the eggs, and toss until the eggs are creamy. Toss in the scallions and serve.