Wafu Pasta (Japanese Butter Shoyu Spaghetti)

Name: Wafu Pasta (Japanese Butter Shoyu Spaghetti)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions
Ingredients: 1600 ml water; 160 g dry spaghetti; 1 ½ tsp salt; 40 g spinach; 100 g mushroom of your choice; 40 g Bacon; 1 tsp cooking oil; 2 tsp unsalted butter; 1 tbsp soy sauce; 1 pinch salt and pepper; green onion

User Reviews

4.9

66 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 portions

Wafu Pasta (Japanese Butter Shoyu Spaghetti)

Celia Wu

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1600 ml water
160 g dry spaghetti
1 ½ tsp salt
40 g spinach
100 g mushroom of your choice I used shimeji and king oyster
40 g Bacon
1 tsp cooking oil
2 tsp unsalted butter
1 tbsp soy sauce
1 pinch salt and pepper
green onion (naganegi) finely chopped to garnish

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Instructions

Roughly cut 40 g spinach and 100 g mushroom of your choice. Cut 40 g bacon into cubes.
Bring a pot of 1600 ml water to a rolling boil and add 160 g dry spaghetti to a pan of boiling water along with 1 ½ tsp salt. Cook according to the instructions on the packaging.
Heat a frying pan on medium and add 1 tsp cooking oil and 2 tsp unsalted butter. Once the butter has melted, add the bacon and mushrooms.
Once the bacon is slightly crispy and the mushrooms are soft, add the spinach and 1 pinch salt and pepper.
Once the spaghetti is cooked, drain the water and transfer it to the frying pan. Add 1 tbsp soy sauce and mix well.
Plate up and sprinkle with green onion.
Enjoy!