Chef Yoshimi Hidaka presents a novel carbonara featuring Okinawan bitter melon. The bitterness of the goya, the savory flavor of Spam, and the creaminess of egg and cheese come together in this thoughtfully crafted dish, making it approachable even for those who dislike bitter melon. A chef-recommended pasta recipe you can easily make at home.
Ingredients
Main Ingredients (2 servings)
- Spaghetti (Spaghettini) <b>120g</b>
- Bitter Melon (Large) <b>1 pc</b>
- Spam <b>200g</b>
- Eggs <b>2 pcs</b>
- Parmesan Cheese <b>(to taste)</b>
Seasonings
- Black Pepper <b>(generous amount)</b>
- Olive Oil <b>(as needed)</b>
- Salt <b>(a pinch)</b>
- Pasta Cooking Water <b>(as needed)</b>
Steps
- Cut off both ends of the bitter melon, then slice it in half lengthwise. Scoop out the seeds and white pith from the center.
- Thinly slice the bitter melon.
- Open the Spam can and cut it into wedges of your preferred thickness.
- Crack 2 eggs into a bowl, add Parmesan cheese (to taste) and plenty of black pepper, and mix well.
- Bring water to a boil in a pot and start cooking 120g of spaghettini.
- Heat olive oil (as needed) in a frying pan and sauté the sliced Spam.
- Using the oil rendered from the Spam, stir-fry the thinly sliced bitter melon.
- Lightly sprinkle a pinch of salt on the bitter melon.
- Add a little pasta cooking water to the bitter melon and simmer, allowing it to cook down. Turn off the heat.
- Reserve a small amount of the pasta cooking water.
- Transfer the cooked pasta to the frying pan with the Spam and bitter melon, and mix well.
- Add the prepared egg mixture and heat briefly.
- Quickly stir to prevent the eggs from scrambling, cook until just set and a creamy sauce forms.
- If necessary, add a small amount of the reserved pasta cooking water to emulsify and adjust the consistency.
- Plate the pasta and finish with a generous amount of black pepper. Done!
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