Simple Japanese-style Carbonara
A carbonara full of flavor with a smooth sauce. A standard item on any Italien menu in Japan, it is a favorite among the Japanese. What makes Japanese carbonara special, you ask? It is the use of fresh cream and a special twist on the grated parmesan cheese. And don't forget the coarsely ground black pepper to add that nice accent.
1/2 cup (120ml)
Grated parmesan cheese
Coarse ground black pepper
･･･ 821 Calories
･･･ 588 mg
･･･ 55 g
･･･ 22 g
･･･ 64 g
･･･ 4.6 g
･･･ 260 mg
Boil plenty of water (at least 500ml per 100g of pasta) in a pot. Add the salt. Add the pasta once the water comes to a boil.
Cut the bacon into bite-size pieces. Cut the onion into thin slices.
Combine the ingredients for the sauce (egg yolk, cream, grated parmesan cheese).
Heat olive oil in a frying pan, add the cut bacon and onion and fry until onions are soft. Add white wine and heat 2 to 3 minutes to let the alcohol evaporate. Turn off heat.
Mix the sauce from step 3 with the cooked pasta and season with salt and coarsely ground black pepper. If the sauce does not thicken, toss it over very low heat.