Delicious Pasta Carbo-natto?! (Natto in Carbonara Sauce)
Is this Carbonara? Aglio olio e peperoncino? With natto?! Give it a try at least once! This is my husband's pasta recipe, and he's really proud of it. You're sure to become captive to its deliciousness too.
Mix the natto with the sauce and Japanese mustard that comes with the packs. (I used hikiwari cracked natto). Separate the eggs into whites and yolks.
Cut the bacon into 1cm strips. Julienne the red chili peppers. Slice the garlic thinly.
Boil the pasta. Tip: I find it tastes better if you cook it for 1 minute less than the time indicated on the package.
Combine the milk and egg yolks into a bowl and mix well. Add the natto as well, and finally the dashi soy sauce (or plain soy sauce), and mix everything together.
Heat a pan, add olive oil, and stir fry the garlic and red chili pepper until fragrant. Do this over low heat, taking care not to let the garlic burn!
When the garlic is fragrant, add the bacon and stir fry lightly. Adjust the seasoning with salt and pepper.
Add the cooked pasta to the pan.
Add the mixture from Step 4, and mix rapidly with the pasta.
Transfer to serving plates and it's done! Add black pepper to taste, and enjoy.
Story Behind this Recipe
When my husband made this for me the first time, I was surprised. Natto in Carbonara? But when I tried it I was amazed at how delicious it was!! My husband is really proud of this pasta recipe.
I recommend cooking the pasta to al dente, about 1 minute less than the time indicated on the package. I used 2 red chili peppers with their seeds, but adjust this to your taste. I used 'hikiwari' or cracked natto, but use whatever kind of natto you prefer.