Spaghetti Carbonara Wasabi Flavor
Ingredients (2 servings)
| Spaghetti |
180 g / 6.3 oz |
| Onion, chopped |
2 Tbsp |
| Bacon, shredded into 1/2" strips |
1/4 cup |
| Shimeji mushroom, chopped |
50 g / 1.8 oz |
| Butter |
2 Tbsp |
|
【A】
Milk |
200 ml |
|
Egg |
2 |
|
Consommé (granulated) or bouillon (grated) |
1/2 tsp |
|
Fresh cream |
50 ml |
|
S&B Wasabi Paste |
1 Tbsp |
|
Salt |
Pinch |
|
Black Pepper (coarsely ground) |
Pinch |
Directions
- Heat butter in a frying pan and fry onions. When onion becomes transparent, add bacon and shimeji mushrooms and fry.
- Cook spaghetti al dente with salt to taste.
- Combine milk, eggs and bouillon in a bowl. Add (1) and mix well. When thickened, add fresh cream and 2 teaspoons of S&B Wasabi Paste then mix.
- Add drained spaghetti to (3) and season with salt and black pepper. Garnish using the remaining S&B Wasabi Paste and serve.
