Bring a large pot of heavily salted water to a rolling boil. Grate the galangal, mince the garlic and lemongrass, and slice the chili. In a small bowl, whisk together the egg yolks, pecorino romano, and fish sauce until a thick paste forms.

Add the spaghetti to the boiling water and cook for 8-9 minutes, or until just shy of al dente. Reserve 1 cup of starchy pasta water before draining.

While the pasta cooks, place a large skillet over medium heat. Add the coconut milk, galangal, lemongrass, and garlic. Simmer gently for 5 minutes until the aromatics have infused the cream and it has slightly reduced.

Lower the heat to the absolute minimum. Transfer the hot, drained pasta into the skillet with the coconut infusion. Toss vigorously to coat every strand.

Remove the skillet from the heat entirely. This is critical to prevent the eggs from scrambling. Quickly pour in the egg and cheese mixture while stirring constantly. Add a splash of reserved pasta water as needed to create a glossy, creamy emulsion.

Stir in the lime juice, sliced chilies, and torn Thai basil. The residual heat will wilt the herbs and release their oils. Plate immediately, finishing with a final dusting of pecorino if desired. Taste the history and the journey.