As in the UK, it’s common in Japan to incorporate ideas and ingredients from around the world into your home cooking. Masahiro Kasahara has based this simple pasta dish on niratama, a classic stir-fry of garlic chives and softly scrambled eggs. The combination of bacon and garlic chives creates a quick, simple and tasty meal.
Read our full review of The Ultimate Japanese Noodles Cookbook by Masahiro Kasahara.
Garlic Chive Carbonara
- 150 to 180 g (5 to 6 oz) spaghetti
- 4 slices bacon
- ⅓ (about 1 oz / 30 g) bundle garlic chives
- 1 tablespoon (20 g) butter
- Ground black pepper, to taste
For the sauce
- 2 egg yolks
- 2 tablespoons double (heavy) cream
- 1 tablespoon grated cheese
Cut the bacon into ⅓ inch (1 cm) strips. Cut up a little of the garlic chives into 1/6 inch (5 mm) pieces, and the rest into 2 inch (5 cm) pieces. Combine the Sauce ingredients in a bowl.
Bring plenty of salted water to a boil in a pan. Cook the spaghetti following the directions on the package.
Heat the butter in a frying pan and stir fry the bacon and the longer pieces of the garlic chives. Drain the spaghetti and add to the pan, mixing rapidly. Add the Sauce ingredients and immediately take the pan off the heat. Toss to keep cooking the Sauce in the residual heat. Taste and adjust the seasoning with salt.
Transfer to serving plates, and sprinkle with the small pieces of garlic chives and the black pepper to serve.