Super Easy Japanese-style Carbonara with Eggs and Milk – a delicious recipe with Egg, Milk, cheese, stock, ground black pepper, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Boil a pot of water.
2
Add enough salt (not listed) so that it's about 1% of the water, and boil the spaghetti.
3
Stop the heat and drain 1 minute before the instructed time.
4
While boiling the spaghetti, mix together the sauce ingredients in a heatproof bowl that you can use for a double boiler.
5
Once the spaghetti is cooked, use a pair of tongs to add it to the bowl with the sauce mixture from Step 2.
6
Don't throw away the pasta water yet, as you'll be using it for the double boiler in the following step!
7
Combine the pasta and sauce, letting the bowl warm in the residual heat of the pasta water.
8
Once the sauce starts to thicken, you're all done.
9
Serve on a plate, top with shredded nori and enjoy.
104
kcal
Calories
6
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 grams Spaghetti, 1 Shredded nori seaweed, 1 Egg, 2 and 1/2 tablespoons Milk, and more.
Yes, Super Easy Japanese-style Carbonara with Eggs and Milk falls under the General 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.
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