Mee Siam Cacio Spaghettini Recipe

Heat a large sauté pan or shallow saucepan over medium heat. Add the neutral oil and the chopped bacon. Cook, stirring occasionally, until the bacon renders fat and becomes lightly crisp, about 5 minutes.

Add the diced onion and continue to cook until translucent and starting to brown, 4–6 minutes. Stir in the minced garlic and ginger and cook 1 minute until fragrant.

Increase heat to medium-high and add the ground pork. Break up the meat with a wooden spoon and brown thoroughly, about 6–8 minutes, until no pink remains and some fond forms on the pan.

Stir in the tomato paste and cook 2–3 minutes, letting it caramelize slightly to deepen flavor. Add soy sauce, fish sauce, sugar and white pepper; stir to combine.

Pour in the chicken stock (or water), scrape up any browned bits from the pan, bring to a gentle simmer, and reduce heat to medium-low. Let the sauce simmer uncovered for 12–15 minutes to thicken, stirring occasionally. Taste and adjust seasoning with salt or more soy/fish sauce if needed.

While the bolognese simmers, heat a separate skillet over medium-high heat. Add the shiitake mushrooms with a drizzle of neutral oil and sauté until they release liquid and begin to brown, 5–7 minutes.

Add the sesame oil and light soy to the mushrooms, toss to coat and cook 1 minute more. Remove from heat and set aside.

If the tau pok are not already crispy, heat oil in a small pan and fry the tau pok puffs briefly until they puff and crisp (about 1–2 minutes). Drain on paper towel. If they are pre-fried, simply halve into chip-like pieces and set aside.

Bring a large pot of salted water to a rolling boil. Add the spaghettini and cook according to package instructions until al dente (usually 6–8 minutes for spaghettini). Reserve about 300 ml of pasta cooking water before draining.

Drain the pasta and transfer it to the pan with the simmering bolognese. Toss to combine over low heat so the pasta absorbs some sauce.

Add the butter and about half of the grated Parmesan. Toss vigorously while gradually adding reserved pasta water a little at a time to create a glossy, emulsified sauce that clings to the spaghettini. Use more water if needed to loosen and form a silky cacio-style coating—aim for a creamy consistency, not soupy.

Fold the sautéed shiitake mushrooms into the pasta and bolognese, ensuring even distribution.

Taste and adjust seasoning with salt and freshly ground black pepper.

Divide the Mee Siam Cacio Spaghettini among 4 warmed bowls or plates, twirling strands into tidy nests if desired.

Scatter the tau pok chips over each portion to provide airy crunch.

Sprinkle the sakura ebi across the plates for savory umami crunch, then add small spoonfuls of ebiko for bursts of briny pop.

Grate or dust remaining Parmesan over each plate, drizzle a small amount of crispy shallot oil if using, and finish with a squeeze of calamansi (or lime) to taste. Garnish with coriander leaves if desired and a final crack of black pepper.