Japanese carbonara from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 126) by Tim Anderson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shiitake mushrooms for oyster mushrooms, and pecorino cheese for Parmesan cheese.

  • lizbot2000 on September 16, 2018

    I thought this was a little bland, but that might be because the dried shiitakes I ordered online turned out to be super crappy. On the bright side, my 7 year old daughter who loves buttery pasta but is super suspicious of anything "weird" (her words of course) loooooooved it and had no idea she was eating miso, dashi, etc. I will try again with decent shiitakes, which I'm sure will make it much better.

  • Yildiz100 on June 26, 2018

    Really delicious. Just be aware the portion size is quite large, which is often the case with this book. We nearly halved the recipe (9 ounces/255 grams spaghetti, halved the sauce ingredients ) and found it made a nice main dish portion for three with a light side salad. Will try this with bacon in the future.

  • clcorbi on May 23, 2018

    Excellent fusion dish; the flavor is awesome and so umami-rich. The garnishes really make this one; the parmesan goes so well with all the Japanese flavors, and the scallions add an extra bright crunch. I will be making this dish again. Also, I almost omitted the few tablespoons of sake, but I'm glad I didn't; the flavor really came through.

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