Thai-Style Pasta Carbonara

Ingredients

While the original Italian pasta carbonara typically features ingredients like pancetta, eggs, and Parmesan cheese, this Thai adaptation incorporates Thai flavors such as coconut milk, Thai basil, and chili. The result is a creamy and spicy pasta dish that pays homage to both Italian and Thai culinary traditions. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250 grams (8.8 oz) spaghetti 250 grams (8.8 oz) spaghetti
• 200 grams (7 oz) chicken breast, thinly sliced 200 grams (7 oz) chicken breast, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 cup frozen peas 1 cup frozen peas
• 1/4 cup fresh Thai basil leaves, torn 1/4 cup fresh Thai basil leaves, torn
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and sliced chili, and sauté for 1-2 minutes until fragrant.
3. 3.
   Add the sliced chicken breast to the pan and cook until browned and cooked through.
4. 4.
   Pour in the coconut milk, fish sauce, soy sauce, oyster sauce, and lime juice. Stir well to combine and bring to a simmer.
5. 5.
   Add the frozen peas to the pan and cook for an additional 2-3 minutes until heated through.
6. 6.
   Toss in the cooked spaghetti and Thai basil leaves. Stir gently to coat the pasta with the sauce.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove from heat and serve the Thai-style pasta carbonara hot.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is thinly sliced to ensure quick and even cooking.
• Thai basil leaves — Tear the basil leaves just before adding them to the dish to preserve their fresh aroma and flavor.

Tips & Tricks

• For an extra kick of heat, add more sliced chili or a sprinkle of Thai chili flakes.
• If you prefer a milder flavor, reduce the amount of chili or remove the seeds before slicing.
• Customize the dish by adding your favorite vegetables such as bell peppers or mushrooms.
• Garnish with a squeeze of fresh lime juice and a sprinkle of chopped peanuts for added Thai flair.
• To make it more filling, add cooked shrimp or tofu cubes to the dish.

Serving advice

Serve the Thai-style pasta carbonara hot, garnished with additional torn Thai basil leaves and a wedge of lime on the side. This dish pairs well with a refreshing cucumber salad or a side of steamed jasmine rice.

Presentation advice

For an appealing presentation, twirl a portion of the pasta carbonara onto a plate using tongs or a pasta fork. Garnish with a sprig of fresh Thai basil and a sprinkle of red chili flakes for a pop of color.