spicy caramelized spam + scallion pasta

24 Comments

spicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summer

spicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summer
You know those foods you can’t help but eat on repeat? Those (often pantry-based) dishes that you come back to again and again, even when the fridge is freshly stocked and the cooler weather is begging you to finally crank the oven and get creative? If you know me, you know I’m talking hot dog sammiches, breakfast for dinner, stick-to-your ribs soup. Yes, soup. Even in the summer I can’t get enough.

And this pasta.

spicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summer
You guysssss, I can’t oversell this pasta enough — and trust me, I’m about to try.

It’s fast, simple and positively addictive. Topped generously with furikake, it’s like musubi married pasta. Married corned beef hash. I LOVE CORNED BEEF HASH. But, like, the glorious, should-be-reserved-for-camping canned kind that you can get all super crispy on the edges. Did I lose you? Are you like, gerl, corned beef hash is not at all where it’s at.

If you are, I’ma bet you’re also like, gerl, spam is for email filters, not mah mouf!
To which I say: you’re wrong. And then I beg of you: let this pasta change your mind. Just…just trust me.
This one time. Because crumbly browned bits is why. Because caramelized. Because it’s spam that’s been liberated from the limits of its jellied, rectangular, so often misunderstood form.

spicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summerWeirded out by the idea that you’re literally mashing canned meat with an implement intended for boiled potatoes? No worries. You’ll feel better when we add it to a panful of sharp and sweet scallions. Mine were plucked straight from this week’s heaping CSA bounty. Do I get a sick sense of satisfaction mixing farm-fresh green things with tinned food that was surely intended to survive the apocalypse? You betchur cloth-diapered butt I do.

Speaking of Lana, she’s so close to giggling I can hardly stand it. I don’t know when that shit typically happens, but I can see her trying so hard. Instead, she smiles these huge, gummy grins and coos with such ferocity I think sometimes she surprises even herself. Like, multi-syllabic coos that are no doubt indicative that Chris and I have created a lyrical genius who is prepared to melt America’s hearts with her long lashes and Mexicasian allure. We’re crossing our fingers she’s over this whole spit-up phase by then, but I feel like with those heavenly pipes, people would surely forgive a dribble or two.

Sorry, detour.
Ok, make this pasta, duuuuudes! And then make it again. And most probably again. And bring it to all the potlucks. And then make it one more time.

Get it? On repeat. Because that’s how…that’s how I, um, started the post…
Yeah, you got it.
K, bye.

xo!
Em

spicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summerspicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summerspicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summerspicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summerspicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summerspicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summer

spicy caramelized spam + scallion pasta
 
Prep time
Cook time
Total time
 
By:
Makes: 2 big servings
Ingredients
  • 2 T butter
  • small bunch scallions (about 5-6), finely chopped, plus extra for serving
  • salt and pepper
  • 6 oz (half can) spam
  • ½ T sugar
  • ½ T sesame oil
  • generous pinch crushed chile flake
  • hot cooked pasta of your choice (about ⅓ pound precooked weight)
  • ¼ cup reserved pasta cooking water
  • furikake, for serving
Instructions
  1. Cook pasta until al dente according to package instructions; drain and set aside, reserving ¼ cup cooking water. (I like bow ties for this, but orecchiette would be awesome, too.)
  2. Heat butter in a medium saucepan or Dutch oven over med-high flame until just frothy. Add chopped scallions, season with salt and pepper, and sauté until bright green, 2-3 mins.
  3. Meanwhile mash spam with a potato masher until crumbly (about the texture of ground pork). Add spam, sugar, sesame oil and chile flakes to pan and cook until spam is browned and crisp in places and scallions are deeply golden and caramelized.
  4. Add pasta along with a splash of the reserved cooking water (start with a tablespoon or two -- we're just looking to help things cling together) and cook another minute to allow everything to meld and heat through.
  5. Serve pasta (either piping hot or at room temp) topped with more chopped scallions and plenty of furikake. Enjoy!
Notes
This pasta dish comes together super fast, is ridiculously flavorful (and, ok, a little indulgent) -- and is guaranteed to make even the wariest of eaters a big ol' fan of spam. It's great served piping hot, but I've eaten leftovers enough times to note that it's great at room temp -- or even cold, straight from the fridge -- too, which makes it kinda perfect for picnics of potlucks. Yum!
spicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summer

————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

vegan pb + j popsicles // #popsicleweek!
blueberry key lime cheesecake tart with gingersnap crust

24 Comments on “spicy caramelized spam + scallion pasta”

    1. Em

      I was thinking of you while crafting this post today, Nerissa! You won’t be disappointed! (PS – autocorrect really REALLY wants your name to be Americas.)

  1. Cindy

    I have never had spam before! But, I did eat plenty of vienna sausages as a kid with my grandpa–which on the spectrum of canned meat-foods is pretty damn low. I imagine this is a salty wonder and I like that sorta thing. Also, I love that furikake sprinkle!

    AND, as soon as Lana starts giggling she’ll basically get up and crawl away, then run, and you’ll be like…where’d my baby go! and cry. Maybe just me? Casper isn’t walking/running yet, but he’s trying real hard and I am maybe, sorta discouraging it. Stay tiny forever!!

    1. Em

      I’m so torn between stay tiny forever and get big enough to do stuff and eat stuff and say stuff! But we live in the TINIEST of houses, and I fear for just how much smaller it will feel once she becomes mobile, so I know I’ll be longing for these days soon enough.

      And do we need to have a serious heart to heart about this not having had spam situation? Chris wasn’t a huge spam fan until he met me (I think he had maybe only had it kinda cold and…lethargic before….), but now he’s a true convert — and I tell you this because he has a serious weakness for those little tinned Vienna sausages. I think he likes the whole “don’t have to have teeth to eat them” aspect. No shame, lady. No shame. 🙂

    1. Em

      Totally, Steph! An instant classic. And thank you for the reminder that I didn’t properly acknowledge the slab plates. They’re my new fave from Ms. Akiko Graham (Akiko’s Pottery). I’ve got a post coming up where I explain just how very sweet that woman can be. Not sponsored or anything. I just seriously <3 (and her work) her to pieces!

  2. Sara @ Cake Over Steak

    Heheheheeee I love this! When I would hang out with my boyfriend from HS and his family on Saturday mornings, we would grill up some spam, sliced REAL thin, and then eat it with homemade waffles covered in butter and brown sugar. Now that’s goooooood. Spam haters just haven’t experienced it the proper way yet. I’m all about this pasta.

    1. Em

      Ok, no offense to your hubs, but that HS bf sounds like a keeper based on his breakie style alone. I bet he doesn’t have half the PS chops of that man of yours, though! Seriously, that kid is skilled! And I feel like THIS is the dish to turn spam haters (or the spam-adverse) into spam luuuuuvers. And if not, we can gladly eat their portions. 🙂

      1. Sara @ Cake Over Steak

        Hahah! Yes, Robert is seriously skilled in the Photoshops. I agree – this dish could totally convert a spam-hater. And don’t worry, I’m still good friends with the ex. I actually shared this recipe on my FB yesterday and tagged his whole family. They all approved, whole-heartedly! This is seriously high on my “to-make” list, plus you used my favorite little bow tie pasta …..

    1. Em

      Oh man, pale floppy spam. I could say so many things, but I won’t (shocking, I know…). And never had spam with pasta! Not even boxed mac n’ cheese? Not to totally out myself as a sometimes fan of processed crap, but tiny cubes of browned spam + a little shells and white cheddar action (it can be Annie’s or something else from the hardwood floor aisle of the grocery store if it makes ya feel better) is a real walk in the park!

    1. Em

      Don’t be freaked, Millie! Think of it like an uncased pork hot dog. Or maybe don’t. Is that making it better or worse? Either way, I promise that if part of the freak out has to do with its weird, block-like appearance, this recipe totally eases you past that. And yes, the caramelization is a BIG part of the tasty factor!

  3. Allyn

    I was raised in the south and had NEVER even thought of touching spam. Then I fell in love with a hawaiian chinese boy who had his own spam musubi supplies. I was doomed.
    I am now mildly obsessed. Don’t ask how much I ate last time we went to Hawaii to visit the family.
    I need this pasta, like, yesterday. Maybe this is dinner tonight…

    1. Em

      Yassss! These stories bring happy tears to my eyes. There is really so much to love about spam. And if you grew up in the South, did you guys ever eat scrapple? I know I hadn’t had it until I moved to the Midwest, and it was like the Middle-America version of spam. Of course, most people think it’s awful, but I love it! Processed meats are sometimes kinda where it’s at. 🙂

      1. Allyn

        Never had scrapple! My mom was a bit of a snobby southerner and tried her best to keep us classy (thanks Mom! I don’t say ain’t or fixin’ to!). However, I do like a well prepared headcheese, in all of its creepy glory.
        We did this have this immediately for dinner, and it was just as glorious and junky as I imagined. Might have doubled the recipe and had surprisingly few leftovers, but who’s to say?!

  4. Pingback: Food Love | A Cookie Named Desire

  5. Alice C.

    Okay, so that looks delicious! I can’t remember the last time I’ve had Spam, but I might be tempted to try it out!

    1. Em

      Can’t remember the last time you had spam?! I’m disappointed, Alice! 😉 You are definitely due for a date with this pasta!

  6. Lily

    I made this and it was so good! I’m an island girl, so there were absolutely no qualms about the spam part. I think the magic touch in this is the sugar and sesame oil – giving it that salty/sweet aromatic goodness that makes it special. I dry sauteed some kale and added it at the end to make it a little more “guilt free.” I might be delusional on the health benefits of adding kale to spam, but YUM!

    1. Em

      Yes, the sugar + sesame + shoyu = pure heaven. And I 100% endorse the addition of greens for “health.” I guarantee I would eat at least two more servings using that rationale. 😉

Leave a Reply

Your email address will not be published. Required fields are marked *