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

1. 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.

2. In a small bowl, whisk together the sweet soy, soybean paste, fish sauce, and soy. This is your sauce.

3. 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.

4. Remove the pan from the heat, add the eggs, and toss until the eggs are creamy. Toss in the scallions and serve.

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