oh my, this is such a delicious plate of umami flavours. spaghetti dressed with a carbonara-inspired sauce of egg yolk, asian fish sauce and chilli sauce is mixed with crispy breadcrumbs that have been fried with plenty of garlic, anchovies and chilli flakes. add lots of black pepper, some parsley and a squeeze of lemon juice for freshness plus a drizzle of some grassy olive oil. demolish the pile of pasta and then lick your plate clean.
the original recipe is here, below is my adapted version for 1 person. next, i'd like to do a version with rosemary instead of parsley, although i'll add this to the breadcrumbs when they are toasting.