Japanese Mushroom Pasta with Butter Soy Sauce

Ingredients

• 7 oz Spaghetti
• 8.5 cup Water (For boiling the spaghetti)
• 7 oz Bacon (Sliced)
• 3.5 oz King oyster mushrooms (Sliced)
• 3.5 oz Shiitake mushrooms (Sliced)
• 3.5 oz Shimeji mushrooms (Sliced)
• 0.333333 tsp Salt
• 0.25 tsp Black pepper
• 2 oz Spinach (Cut into about 3-inch pieces if needed)
• 2 Garlic (Cloves, minced)
• 0.666667 tsp Chili flakes
• 2 tbsp Soy sauce
• 2 tsp Dashi powder
• 1.4 oz Butter
• 0.5 cup Pasta water (Reserved before draining)

Steps

1. 1

   Slice the bacon and all three types of mushrooms. Mince the garlic. Cut the spinach into pieces about 3 inches long if needed.

2. 2

   Cook the spaghetti according to the package instructions. Before draining, reserve 1/2 cup of the pasta-cooking water.

3. 3

   Meanwhile, heat a pan over medium heat.

4. 4

   Add the sliced bacon to the pan and cook until its fat is released.

5. 5

   Add the sliced king oyster, shiitake, and shimeji mushrooms.

6. 6

   Season the mushrooms with the salt and black pepper, then cook until the mushrooms become tender.

7. 7

   Add the minced garlic, chili flakes, spinach, cooked spaghetti, butter, soy sauce, dashi powder, and reserved pasta water to the pan.

8. 8

   Toss the pasta while shaking the pan until the sauce emulsifies and becomes glossy. Continue until the sauce coats the pasta evenly.

9. 9

   Serve immediately.

Notes

The recipe uses three mushroom varieties and creates its sauce through emulsification with butter, soy sauce, dashi powder, and reserved pasta water. The source does not specify an exact package cooking time for the spaghetti or a precise cooking duration for the bacon and mushrooms.

Nutrition per serving

• main
• pasta
• Japanese
• wafu
• bacon
• mushrooms
• quick meal
• stovetop