My love for fusion pasta knows no bounds… and this spaghetti dish is a bit of a standout for me. Mind out if you’re making it for more than two people though, as if you crowd the pan with more pasta then you may run into trouble! If so, rustle it up in batches so you get optimum epicness.
4 garlic cloves
4 birdseye chillies (or to taste)
1 large mild chilli
200g (7 oz) spaghetti
2 tbsp vegetable oil
400g (14 oz) pork mince
50g (1.7 oz) finely sliced green beans
4 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1 cup basil leaves*
2 onsen eggs* or poached eggs, to serve
Finely grated parmesan cheese, to serve
Bring a large pot of salted water to the boil. When the water is boiling, add the pasta.
Use a mortar and pestle to pound the garlic, chillies and a pinch of salt to a very rough paste.
Heat the oil in a large frying pan over medium-high heat. Add the garlic chilli paste and cook for 30 seconds. Then add the pork mince and stir-fry for 1-2 minutes or until just cooked. Toss through the green beans. Then add the oyster sauce, fish sauce, soy sauce and sugar. Stir-fry until just combined. Turn the heat off and toss through the basil leaves. Keep warm while the pasta finishes cooking.
When the pasta is al dente, scoop up and reserve a cup of the pasta cooking water. Turn the heat to high under the pork mixture and add the pasta straight into the pan. Toss the pasta in the sizzling pork sauce for 1-2 minutes or until thick and glossy (add in a little pasta cooking water if the mixture is too dry for your liking). Pile onto serving plates. Top with an onsen or poached egg. Scatter over the parmesan.
– Try to find Thai ‘gaprao’, also known as holy or spicy basil, but Thai basil or Italian is fine too.
– Onsen eggs are very soft, gooey style eggs. You can find my version of these in this recipe: Japanese Beef & Onsen Egg.