Spaghetti Napolitan
Comparing v1-1 → v1-2 · Back to recipe · History
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22 title: Spaghetti Napolitan
33 servings: 4
4-changelog: Added 250g ground pork, browned before the vegetables, for more protein. Bumped servings from 3 to 4 to reflect the added bulk.
4+changelog: Swapped the 250 g ground pork for 400 g ground chicken and dropped the bacon. Carrot up to 2 and green bell pepper up to a whole one. Eggs are now scrambled into the pan at the end instead of fried and set on top. Spaghetti up from 225 g to 250 g.
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7--- Japanese-style ketchup pasta (Naporitan), finished with a soft fried egg
8--- Yield is 2-4 servings depending on appetite
7+-- Japanese-style ketchup pasta (Naporitan), with the eggs scrambled straight into the pan
8+-- Yield is 3-4 servings depending on appetite
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10-Bring a #pot{} of salted @water{}(Wasser) to a boil. Cook @spaghetti{225%g} according to package instructions, then drain.
10+Bring a #pot{} of salted @water{}(Wasser) to a boil. Cook @spaghetti{250%g} according to package instructions, then drain.
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1212 In a small #bowl{}, stir together @ketchup{60%ml}, @soy sauce{15%ml}(Sojasauce), @Worcestershire sauce{10%ml}, and @sugar{5%g}(Zucker). Set aside.
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14-Heat a large #skillet{} over high heat with enough @olive oil{}(Olivenöl) to lightly coat the bottom. Add @ground pork{250%g}(Schweinehackfleisch) and cook, breaking it up with a spoon, until browned, ~{4%minutes}. Add @bacon{2}(slices, thick-cut, cut into about 2.5cm pieces; Speck), @garlic{2}(cloves, sliced; Knoblauch), @carrot{1}(small, sliced; Karotte), @onion{0.5}(sliced; Zwiebel), and @green bell pepper{0.25}(sliced; grüne Paprika). Spread evenly and cook, stirring once, until fragrant and starting to brown at the edges, ~{1%minute}. Cover and cook on low until vegetables are crisp-tender, ~{4%minutes}.
14+Heat a large #skillet{} over high heat with enough @olive oil{}(Olivenöl) to lightly coat the bottom. Add @ground chicken{400%g}(Hähnchenhackfleisch) and cook, breaking it up with a spoon, until browned, ~{4%minutes}. Add @garlic cloves{2}(sliced; Knoblauchzehen), @carrot{2}(sliced; Karotten), @onion{0.5}(sliced; Zwiebel), and @green bell pepper{1}(sliced; grüne Paprika). Spread evenly and cook, stirring once, until fragrant and starting to brown at the edges, ~{1%minute}. Cover and cook on low until vegetables are crisp-tender, ~{4%minutes}.
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16-Add the drained pasta and the ketchup mixture. Turn heat to high. Toss to combine, adding small splashes of @water{} if needed to loosen, and stir-fry until the sauce darkens a shade and starts to stick to the pan, ~{2%minutes}. Season with @salt{}(Salz) and @black pepper{}(10 turns; schwarzer Pfeffer). Remove from heat and cover until ready to serve.
16+Add the drained pasta and the ketchup mixture. Turn heat to high. Toss to combine, adding small splashes of @water{} if needed to loosen, and stir-fry until the sauce darkens a shade and starts to stick to the pan, ~{2%minutes}. Push the pasta to one side, crack @eggs{2}(large; Eier) into the cleared space, and scramble them until just set, then toss through the pasta. Season with @salt{}(Salz) and @black pepper{}(10 turns; schwarzer Pfeffer). Remove from heat and cover until ready to serve.
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18-Separately, heat a medium nonstick #skillet{} over medium heat with enough @olive oil{} to lightly coat the bottom. Crack in @eggs{2}(large; Eier). When the whites start to set, add @water{30%ml} around the eggs and cover with the lid. Cook until the yolks are still jiggly but covered over with white, ~{1.5%minutes}. Season with @salt{}.
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20-Divide the spaghetti between plates, top each with a fried egg, and garnish with @radish sprouts{}(or chopped parsley; Rettichsprossen).
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18+Divide the spaghetti between plates and garnish with @radish sprouts{}(or chopped parsley; Rettichsprossen).