Japanese-style Pasta Carbonara Recipe

Name: Japanese-style Pasta Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large Egg yolk; 2 stalks Green onions; 3 to 4 slices Bacon; 2 tbsp Soy sauce; 2 tbsp Mentsuyu; 1 tbsp Garlic margarine; 2 tbsp Milk; 1 Salt and black pepper; 350 to 400 grams Pasta; 1 Mushrooms such as king oyster or shimeji, if you have them

Servings: persons

3 large Egg yolk
2 stalks Green onions
3 to 4 slices Bacon
2 tbsp Soy sauce
2 tbsp Mentsuyu
1 tbsp Garlic margarine
2 tbsp Milk
1 Salt and black pepper
350 to 400 grams Pasta
1 Mushrooms such as king oyster or shimeji, if you have them

1
Prep the ingredients.
2
Slice the green onions diagonally.
3
Cut the bacon into easy to eat pieces.
4
Prep the egg yolks and the flavoring ingredients.
5
Boil the water to cook the pasta.
6
Add salt (not listed), and cook the pasta.
7
Add garlic margarine in a pan.
8
Turn on the heat, and stir fry the vegetables and bacon.
9
When the vegetables have wilted, add the mentsuyu sauce and soy sauce in that order.
10
Add the milk too, mix and turn off the heat.
11
Add the beaten egg yolks, and mix well.
12
Put the boiled pasta into the the frying pan, and toss.
13
When it's creamy, add salt and pepper to adjust the seasoning.
14
Transfer to serving plates.
15
Voila - eggy, thick and rich pasta carbonara.

33023

kcal

Calories

214

Fat

6485

Carbs

1178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large Egg yolk, 2 stalks Green onions, 3 to 4 slices Bacon, 2 tbsp Soy sauce, and more.

Yes, Japanese-style Pasta Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese-style Pasta Carbonara

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