Wafu Pasta (Japanese Butter Shoyu Spaghetti)
User Reviews
4.9
44 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 portions
Wafu Pasta (Japanese Butter Shoyu Spaghetti)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1600 ml water
- 160 g spaghetti dry
- 1 ½ tsp salt
- 40 g spinach
- 100 g mushroom I used shimeji and king oyster, of your choice
- 40 g Bacon
- 1 tsp neutral cooking oil generic cooking oil
- 2 tsp butter unsalted
- 1 tbsp soy sauce
- 1 pinch salt
- 1 pinch black pepper
- green onion (naganegi) finely chopped to garnish
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!
Genuine Reviews
User Reviews
Overall Rating
4.9
44 reviews
Excellent
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