Wafu Pasta with Crispy Bacon, Shiitake Mushrooms and Butter Soy Sauce
This Japanese-Italian fusion pasta features savory bacon and earthy shiitake mushrooms tossed in an umami-rich butter soy sauce. A quick and satisfying weeknight dinner that celebrates the fresh flavors of spring.
Ingredients
- 400g spaghetti
- 200g thick-cut bacon, cut into 1cm strips
- 200g fresh shiitake mushrooms, stems removed and sliced
- 150g button mushrooms, sliced
- 4 cloves garlic, minced
- 4 spring onions, sliced (white and green parts separated)
- 60g unsalted butter
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake or dry white wine
- 1 teaspoon freshly ground black pepper
- 4 tablespoons reserved pasta water
- 2 sheets nori seaweed, cut into thin strips
- Salt for pasta water
Instructions
Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Reserve 4 tablespoons of pasta water before draining.
While pasta cooks, heat a large skillet or wok over medium-high heat. Add bacon strips and cook for 6-8 minutes, stirring occasionally, until crispy and golden and internal temperature reaches 75°C. Transfer to a paper towel-lined plate.
In the same skillet with bacon fat, add 30g of butter and melt over medium heat. Add shiitake and button mushrooms, cooking for 5-6 minutes until golden brown and tender.
Add minced garlic and white parts of spring onions to the mushrooms. Sauté for 1-2 minutes until fragrant.
Pour in soy sauce, mirin, and sake. Let the sauce simmer for 1 minute to allow alcohol to cook off.
Add the drained pasta, remaining 30g butter, reserved pasta water, and cooked bacon to the skillet. Toss everything together over medium heat for 2 minutes until pasta is well coated.
Season with black pepper and adjust saltiness if needed. Remove from heat.
Divide pasta among four serving bowls. Top with green spring onion slices and nori strips. Serve immediately while hot.
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