Abrahms' Family Recipes Spaghetti Napolitan Meal plan
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Spaghetti Napolitan

  1. Bring a pot of salted water to a boil. Cook spaghetti 225 g according to package instructions, then drain.
  2. In a small bowl, stir together ketchup 60 ml, soy sauce 15 ml, Worcestershire sauce 10 ml, and sugar 5 g. Set aside.
  3. Heat a large skillet over high heat with enough olive oil to lightly coat the bottom. Add bacon 2, garlic 2, carrot 1, onion 0.5, and green bell pepper 0.25. 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.
  4. 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 and black pepper. Remove from heat and cover until ready to serve.
  5. Separately, heat a medium nonstick skillet over medium heat with enough olive oil to lightly coat the bottom. Crack in eggs 2. 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.
  6. Divide the spaghetti between plates, top each with a fried egg, and garnish with radish sprouts.

Serves 3