This recipe was created for Club House for Chefs by: Nuit, Chef Owner of Pai Northern Thai Kitchen and Kiin in Toronto.
For the Spicy Spaghetti with Pancetta: In a medium bowl, add cooked spaghetti and add beet juice. Toss well to mix until the spaghetti turns pink. Drain the remaining beet juice. Set aside. In a large saucepan over medium-high heat, heat canola oil. Once the oil has warmed up, add pancetta and cook until fat begins to render and pancetta is lightly browned, about 2 minutes. Push it to the side of a pan. Add garlic and red Thai chilli. Stir for 20 seconds to bring out the aromas. Add mushrooms and snow peas and cook about 2 minutes. Bring pancetta and one egg into middle of the pan and add spaghetti. Mix everything together well. Add in Club House Spicy Spaghetti Seasoning and Club House Garlic Plus Seasoning, stir well. Add in remaining eggs, stir mixing egg yolks and egg whites together and cook for 2 minutes. Add in Thai basil, mix well.
For Serving: Spiral the spicy spaghetti with pancetta and place on a plate in a decorative manner and serve.
