Japanese-style pasta with mushrooms and bacon
Japanese-style, wafu pasta is a staple in home cooked Japanese meals. Here is the recipe for the Japanese-style pasta with mushrooms and bacon.
Ingredients
- 8 ounces spaghetti
- 1 cup reserved pasta water
- 3 portabella mushrooms cut in quarters then sliced
- 3-4 strips bacon cut into small 1/2" pieces
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp soy sauce, low sodium
- 1 tsp dashi powder
- salt and pepper to taste
- 2 green onions, chopped
Instructions
- Melt butter in a large skillet over medium heat. Saute the garlic until fragrant. Add bacon; cook and stir until lightly browned. Then add mushrooms; stir until mushrooms are tender and lightly browned, about 5 minutes.
- In the meantime, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite (about 30 sec to 1 min less than the total recommended cooking time on the package.) Drain, reserving 1 cup of the pasta water.
- Pour reserved pasta water and drained spaghetti into the mushroom-bacon mixture; stir to combine.
- Stir in dashi powder, soy sauce and black pepper; cook until flavors combine and water evaporates, about 1-2 minutes. Add salt and pepper to taste.
- Toss the green onions into the pasta before serving or serve with green onions on top.