Spaghetti Carbonara Japanese Inspired Pasta Recipe

Cooking Information

Recipe Name: Spaghetti Carbonara Japanese Inspired Pasta (和風カルボナーラ 作り方 レシピ -)
Recipe by: CookingWithDog
Difficulty: Medium
Time: 15 minutes
Number of servings: 1

Ingredients

80g Spaghetti (2.8 oz)
1000ml Water (4.23 cups)
7g Salt to make 0.7% salt water (0.25oz)

1 Egg
1 tbsp Milk
Black Pepper, coarsely ground

1/2 tbsp Extra Virgin Olive Oil
30g Slab Bacon, unsliced (1.1 oz)
1 Garlic Clove, crushed
1 tbsp White Wine

15g Spring Onion Leaves, chopped (0.5 oz)
Parmesan Cheese, grated
Black Pepper, coarsely ground

Directions

Preparing Sauce in Bowl

1. Combine whole egg, grated Parmesan cheese, milk and black pepper.
2. Thoroughly mix ingredients in a bowl.

Preparing Meat in Pan

1. Slice chunk of bacon into 7mm square strips.
2. Place crushed garlic into a pan and pour in extra virgin olive oil.
3. Heat the pan on medium heat.
4. When it begins to sizzle, reduce heat to low and saute the garlic until aromatic.
5. Add bacon. Continue sauteing until bacon is browned and it starts to grow more fragrant.
6. Pour in white wine and swirl the pan.
7. When sauce is slightly thickened, turn off the pan’s stove.

Preparing Pasta in Pot

1. Boil about 0.7 percent of a large amount of salt water.
2. Submerge spaghetti in pot.
3. Cook pasta for 30 seconds less cooking time than shown on the package.

Combine Meat and Spaghetti in Pan

1. Once the pasta is ready, place it into the pan using tongs.
2. Turn off pot’s stove and begin reheating pan.
3. Toss to coat the pasta with the sauce.
4. When pasta is heated, place into bowl of egg mixture. Toss to coat again.
5. If egg mixture doesn’t have desired consistency, heat bowl in the remaining hot water top of pot.

Serving

1. Place carbonara onto a plate.
2. Garnish with chopped spring onion leaves.
3. Sprinkle grated Parmesan cheese and black pepper.

Tips

1. The bacon is a cut from the belly or side of the pork and also known as slab bacon.
2. Both bacon and cheese contains salt, so less salt was added to the water.
3. If desire a richer carbonara flavor, use whipping cream and egg yolks instead of milk and whole egg.
4. This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.