Shiitake and Bacon Wafu Pasta
Ingredients
- 400 gSpaghetti
- 300 gshiitake mushroom (sliced)
- 160 gSmoked lardons
- 60 gUnsalted butter
- 4 tbspsoy sauce
- 2 tbspmirin
- 200 mldashi stock
- 4 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 2 pcnori seaweed (shredded)
Method
Spaghetti glistening under a soy-butter glaze. The woody scent of roasted shiitakes meets the salty power of dashi and smoky bacon.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The pasta continues to absorb the sauce and loses its al dente texture very quickly.
