Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Japanese-inspired carbonara
Toss angel hair pasta and bacon with cream and salted egg powder. Sprinkle with bonito flakes and furikake, and dig in.
Course
Main Course, Snack
Cuisine
Asian Fusion
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
people
Author
Connie Veneracion
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-inspired carbonara immediately.