Crispy Shrimp Chip Wasabi Chicken
20 min
italianchinesejapaneseamericanmexicanthaifrenchkoreanindianvietnamesemediterraneanspanishmiddle-easterngreek
Umami Fusion Spaghetti with Spiced Ham & Berry-Chili Glaze
A bold cross-cultural masterpiece combining Italian pasta with Japanese umami depth, Mexican spice heat, Thai aromatic complexity, and Mediterranean brightness. Crispy ham and spaghetti are tossed in a sophisticated sauce blending coffee-infused ketchup, fruity jam reduction, and rocoto chili, topped with a tangy yogurt-cheese crema and finished with toasted oats and chia seeds for textural contrast.
60 min
Medium
4 servings
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Taste Profile
Sweet7/10
Salty6/10
Sour4/10
Umami7/10
Spicy5/10
🥄 Texture
Al dente spaghetti coated in a glossy, slightly thickened sauce with pockets of tender, caramelized ham that add chew and crisp edges. A cool, creamy yogurt-cheese crema provides contrast while toasted oats, chia seeds and tangerine segments add intermittent crunch and juicy bursts.
👃 Aroma
Warm savory notes of garlic, browned ham and butter mingle with toasty oats and a background of earthy spices (cumin, paprika). Fruity and bright top notes of tangerine, jam and a faint coffee depth round out the aroma, giving a complex sweet-savory bouquet.
🍷 Pairs Well With
Off-dry Riesling or a slightly aromatic Gewürztraminer to balance sweetness and spice; alternatively a crisp, citrusy IPA or a chilled ginger kombucha/non-alcoholic sparkling citrus drink.
🥗 Side Dishes
Light citrusy green salad (arugula, fennel, orange segments) with a lemon vinaigrette; roasted or grilled asparagus or broccolini; quick pickled cucumber or radish to cut richness and refresh the palate.
Ingredients(27 items)
- 1400 grams spaghetti (dried)
- 2200 grams ham (cut into 1cm cubes)
- 33 tablespoons butter (divided)
- 42 tablespoons olive oil
- 51 medium rocoto chili (finely minced, seeds removed for less heat)
- 61 red chili pepper (thinly sliced)
- 73 cloves garlic (minced)
- 82 tablespoons coffee (brewed, cooled)
- 94 tablespoons ketchup
- 103 tablespoons jam (raspberry or strawberry)
- 112 tablespoons mayonnaise
- 12150 grams vanilla yogurt
- 13100 grams cheese (feta or ricotta, crumbled)
- 142 large tomatoes (diced)
- 151 tablespoon lemon juice (fresh)
- 161 teaspoon cumin
- 171 teaspoon oregano
- 181/2 teaspoon turmeric
- 191/2 teaspoon paprika
- 202 tablespoons oats (rolled, for toasting)
- 211 tablespoon chia seeds
- 221 apple (grated)
- 231/2 banana (mashed)
- 242 tangerines (segmented, juice reserved)
- 251 tablespoon brown sugar
- 26Salt and black pepper to taste
- 27Fresh herbs for garnish (optional oregano or cilantro)
Nutrition Information(per serving)
685
Calories
28.3g
Protein
92.7g
Carbs
24.5g
Fat
Instructions
- 1
Toast the oats in a dry pan over medium heat for 3-4 minutes until fragrant and lightly golden. Set aside on a plate.
- 2
Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 3
While pasta cooks, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add ham cubes and cook for 4-5 minutes until edges are crispy and caramelized. Remove and set aside.
- 4
In the same skillet, add remaining 2 tablespoons butter and 1 tablespoon olive oil. Sauté minced garlic, rocoto chili, and sliced red chili for 2 minutes until fragrant.
- 5
Add diced tomatoes and cook for 3 minutes, stirring occasionally, until they begin to soften and release their juices.
- 6
Pour in the brewed coffee and let simmer for 1 minute to evaporate alcohol and deepen flavors.
- 7
Stir in ketchup and jam, mixing well. Add cumin, oregano, turmeric, and paprika. Simmer for 2 minutes to meld spices.
- 8
Add grated apple, mashed banana, and reserved tangerine juice. Stir in brown sugar and simmer for 2 minutes until the sauce thickens slightly.
- 9
Return ham to the skillet and stir well. Add cooked spaghetti to the sauce along with 1/2 cup reserved pasta water. Toss continuously for 2-3 minutes, adding more pasta water as needed to achieve a silky, coating consistency.
- 10
Season with salt, black pepper, and lemon juice. Adjust spice level and sweetness to your preference.
- 11
In a small bowl, whisk together vanilla yogurt, mayonnaise, and crumbled cheese until smooth and creamy.
- 12
Divide spaghetti among serving bowls. Top each portion with a generous dollop of the yogurt-cheese crema.
- 13
Garnish with toasted oats, chia seeds, tangerine segments, and fresh herbs. Drizzle any remaining sauce from the skillet over the top.
- 14
Serve immediately while the pasta is hot and the yogurt crema is cool for maximum flavor contrast.
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