Soy Milk Japanese Pasta Carbonara

Soy Milk Japanese Pasta Carbonara

Tough egg yolks make carbonara an easy dish to mess up, so I made it with hot soy milk. If you follow these steps, you'll have a smooth sauce.

Ingredients: 2 servings

200 g
Bacon (block or sliced)
120 g
Soy milk (unprocessed)
180 ml
Egg yolks
Pizza cheese (or natural cheese)
30 g
Soy sauce
2 teaspoons
to taste
Black pepper
a small amount
Green onion
2-3 stalks


1. Cut the bacon into easy-to-eat pieces, then chop the onion into small pieces. Sauté the bacon in a frying pan. Begin boiling water in a separate pot or kettle.
2. In a heat-resistant bowl, combine the egg yolk, soy milk, pizza cheese, soy sauce, and a small amount of salt and mix well.
3. Once the bacon has browned, add to the bowl from Step 2 while being careful not to let it harden. Clean the frying pan and boil water.
4. Add a pinch of salt to boiling water and boil the spaghetti. Boil until about 3-4 minutes before it is done, then prepare the bowl from Step 3.
5. Place the bowl from Step 3 atop the frying pan to create a double boiler. Heat until the cheese has completely melted and has thickened a bit.
6. Once the spaghetti is done boiling, drain. Add the sauce and quickly toss to combine.
7. Transfer to a plate, garnish with green onions and black pepper, and enjoy.
8. To increase the flavor, you can use 3 egg yolks. However, the sauce will harden quicker, so take note of that.

Story Behind this Recipe

When making regular carbonara, direct heat makes it easy to separate, but when it's cold the cheese doesn't melt.
So, I got inspired and tried to make it in a different way and came up with the recipe you see in the picture.