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Japanese Carbonara

Recipe by Connie Veneracion
Toss angel hair pasta and bacon with cream and salted egg powder. Sprinkle with bonito flakes and furikake, and dig in.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Snack
Cuisine Asian Fusion
Servings 3 people
Japanese carbonara, a fusion dish
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Ingredients
  

  • 150 grams belly bacon
  • enough angel hair pasta for three
  • ¾ cup cream
  • 3 teaspoons salted egg powder (available in Asian groceries)
  • ¼ teaspoon pepper
  • bonito flakes
  • furikake

Instructions
 

  • Roughly chop the bacon and fry in an oil-free pan over medium heat until browned and crisp.
  • Scoop out and set aside.
  • Cook the pasta in boiling water with a teaspoonful of salt.
  • Stir the cream and salted egg powder until smooth.
  • Drain the pasta, dump into the pan with the bacon fat and pour in the cream mixture.
  • Add pepper and toss.
  • Add the bacon and toss again.
  • Divide the pasta among three bowls.
  • Sprinkle with bonito flakes and furikake.
  • Serve your Japanese carbonara immediately.

Notes

Updated from a recipe originally published in February 12, 2018
Keyword Pasta