Method

• 1.
  Bring a large pot of generously salted water to the boil over high heat. Add spaghetti and cook for 2 minutes less than packet instructions.
• 2.
  Meanwhile, heat a large frypan over medium heat and cook lap cheong, stirring continuously, for 3 minutes or until golden and fat has rendered out. Using a slotted spoon, transfer lap cheong to a plate.
• 3.
  Reduce heat to medium-low and cook garlic for 30 seconds. Add fish sauce, oyster sauce, kecap manis and sugar, increase heat to medium and cook for 1 minute.
• 4.
  In a measuring jug, beat eggs and yolks with three-quarters of the parmesan.
• 5.
  Using tongs, transfer cooked spaghetti to the frypan, reserving pasta water. Ladle 1/3 cup (80ml) pasta water into the egg mixture, whisking immediately to combine.
• 6.
  Turn heat off under frypan and add three-quarters of the lap cheong to the pasta. Quickly add the egg mixture and toss well so it mixes but doesn’t scramble. In small batches, add up to 1/3 cup (80ml) extra pasta water and toss again.
• 7.
  Divide pasta among bowls, top with remaining lap cheong and parmesan, and sprinkle with chives to serve.