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Spaghetti Napolitan

Spaghetti Napolitan should be thought of as a yaki (“fried”) noodle dish more than an Italian-style pasta This smart, effortlessly delicious version comes from ketchup lover Chiaki Ohara of Davelle, a Japanese café on Manhattan’s Lower East Side Frying the ketchupy noodles and vegetables over high heat, in a generous amount of oil, results in a deeply satisfying sauce, so don’t be afraid of a little fire (or oil, for that matter)

Japanese25 minhard2 servings
Start cook modeView source
Spaghetti Napolitan

Ingredients

  • Salt
  • 8 ounce sspaghetti
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoon sWorcestershire sauce
  • 1 teaspoon sugar
  • Olive oil
  • 2 slice sthick-cut bacon, cut into 1-inch piece s
  • 2 garlic clove s, slice d
  • 1 small carrot, slice d
  • 1/2 yellow or white onion, slice d
  • 1/4 green bell pepper, slice d
  • Freshly ground black pepper
  • 2 large eggs
  • Radish sprouts or chopped parsley, for garnish

Instructions

  1. Bring a medium pot of salted water to a boil. Cook the spaghetti according to package instructions and drain.
  2. While the pasta cooks, in a small bowl, stir together the ketchup, soy sauce, Worcestershire sauce and sugar and set aside.
  3. Heat a large skillet over high and add enough oil to lightly coat the bottom.
  4. Add the bacon, garlic, carrot, onion and bell pepper and spread evenly.
  5. Cook, stirring once, until fragrant and starting to brown at the edges, about 1 minute.
  6. Cover with a lid and cook on low until the vegetables are crisp tender, 3 to 5 minutes.
  7. Add the drained pasta and ketchup mixture, then turn the heat to high. Toss to combine, adding small splashes of water to loosen the pasta if needed, and stir fry until the sauce darkens a shade and starts to stick to the pan, 1 to 2 minutes. Season with salt and 10 turns of black pepper. Remove from heat and cover until ready to serve.
  8. Separately, heat a medium nonstick skillet over medium. Add enough oil to lightly coat the bottom, then crack in the eggs. When the whites start to set, add 2 tablespoons water around the eggs and cover with the lid you’ve been using for the pasta. Cook until the yolks are still jiggly but covered over with white, 1 to 2 minutes. Season with salt.
  9. Divide the spaghetti between two plates, then top each with a fried egg and garnish with the radish sprouts.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.