Spam Carbonera

This carbonara swaps the traditional guanciale for strips of Spam, and honestly, the salty, porky richness works surprisingly well. The Spam gets simmered in chicken broth with onion and fennel seed, then tossed with hot vermicelli and a beaten egg and Parmesan mixture that coats every strand in a creamy, savory sauce.

The fennel seed is a subtle but smart addition. It echoes the anise notes you’d find in Italian sausage and gives the Spam some aromatic depth it wouldn’t have on its own.

Timing is everything with the egg mixture. The pasta needs to be piping hot when you pour the beaten eggs over it. The residual heat cooks the eggs into a silky coating rather than scrambled bits. Lift and toss with two forks immediately so the egg emulsifies with the broth and cheese into a cohesive sauce.

Kitchen Tips

• Cut the Spam into thin strips so it heats through quickly and gets more surface area for flavor
• Use extra egg whites with one whole egg for a lighter sauce that still clings to the pasta
• Add the cheese in stages while tossing so it melts evenly instead of clumping
• Serve immediately. Carbonara-style sauces tighten up and get gummy as they cool

Variations

• Use spaghetti or linguine in place of vermicelli for a thicker noodle
• Add a pinch of red pepper flakes for a little heat
• Stir in frozen peas during the last minute of pasta cooking for color and sweetness