Shiitake and Bacon Wafu Pasta

Spaghetti glistening under a soy-butter glaze. The woody scent of roasted shiitakes meets the salty power of dashi and smoky bacon.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 643
• Protein: 24 g
• Carbs: 86 g
• Fat: 23 g

Ingredients

• 400 g Spaghetti
• 300 g shiitake mushroom ( sliced )
• 160 g Smoked lardons
• 60 g Minimum butter sweet
• 4 tbsp soy sauce
• 2 tbsp mirin
• 200 ml dashi stock
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 piece nori seaweed ( shredded )

Instructions

1. Cooking the pasta

   Drop the spaghetti into a large pot of boiling water. Remove them one minute before the package directions: they must remain al dente. Reserve some pasta water before draining.

2. Searing the garnish

   In a skillet, brown the bacon until crispy. Add the sliced shiitakes. Let them color without over-stirring so they release their water and concentrate their flavors.

3. Binding the sauce

   Pour the dashi, soy sauce, and mirin into the skillet. Bring to a boil. Add cold butter and whisk to create an emulsion that coats the back of a spoon.

4. Final coating

   Toss the pasta into the sauce. Mix vigorously over medium heat until every strand is glossy and coated. If too dry, loosen with the reserved pasta water.

Chef's tips

• Never rinse the pasta, the residual starch is essential for the sauce to cling.
• The dashi must be strong so it doesn't get lost against the butter.

Storage

Eat immediately. The pasta continues to absorb the sauce and loses its al dente texture very quickly.