Japanese-style Pasta Carbonara

Japanese-style Pasta Carbonara

You can make and easy Japanese style carbonara using just egg yolk, milk, mentsuyu sauce and soy sauce. Try this whenever you have leftover egg yolks!

Ingredients: 4 servings

Egg yolk
3 large
Green onions
2 stalks
3 to 4 slices
Soy sauce
2 tablespoons
2 tablespoons
Garlic margarine
1 tablespoon
2 tablespoons
Salt and black pepper
To taste
350 to 400 g
Mushrooms such as king oyster or shimeji, if you have them
To taste


1. Prep the ingredients. Slice the green onions diagonally. Cut the bacon into easy to eat pieces. Prep the egg yolks and the flavoring ingredients.
2. Boil the water to cook the pasta.
3. Add salt (not listed), and cook the pasta.
4. Add garlic margarine in a pan. Turn on the heat, and stir fry the vegetables and bacon.
5. When the vegetables have wilted, add the mentsuyu sauce and soy sauce in that order.
6. Add the milk too, mix and turn off the heat.
7. Add the beaten egg yolks, and mix well.
8. Put the boiled pasta into the the frying pan, and toss.
9. When it's creamy, add salt and pepper to adjust the seasoning. Transfer to serving plates.
10. Voila - eggy, thick and rich pasta carbonara.

Story Behind this Recipe

I made a pickup lunch using egg yolks left over from making macarons and whatever else I had on hand, and wow! It was so delicious.