Bacon and mushroom cream pasta

Bacon to kinoko no cream pasta（ベーコンときのこのクリームパスタ）

What kind of dish is Bacon to kinoko no cream pasta??

Pasta sauce basically consists of three ingredients: oil sauce, cream sauce, and tomato sauce.

Nowadays, pasta has become so familiar to Japanese people that it can be considered a national food.

There are countless variations of sauces, from authentic ones loved in Italy to ones that have evolved to suit the tastes of Japanese people.

In Italy, the home of pasta, cream pasta is made with butter, fresh cream, and sometimes cheese. However, in Japan, fresh cream is not a commonly used ingredient, so cream pasta is often made with a white sauce made from wheat flour. Making white sauce may seem like a lot of work, but it’s surprisingly easy to make.

This recipe is a cream sauce pasta using easily available ingredients such as bacon, onions, and shimeji mushrooms. The aroma and salty taste of bacon and shimeji mushrooms melt into the sauce.

Even with the same sauce, you can enjoy a different taste by changing the ingredients. Adjust the ingredients to your liking, such as shrimp, smoked salmon, or spinach.

What kind of ingredients is fresh pasta? ?

The main ingredients for fresh pasta are flour, water, and salt. Eggs are used in some types of pasta. In Japanese, fresh pasta is called nama pasta. Nama is a word that refers to raw, but it does not mean that it can be eaten raw, but rather that it is fresh.

Compared to dried pasta, you can feel the flavor of wheat stronger.

Boiling time varies depending on the type of pasta, but dried pasta takes about 7 to 9 minutes, while fresh pasta takes about 1.5 to 4 minutes, so fresh pasta takes less time to boil.

Fresh pasta contains a lot of water, so it has a chewy texture.

Dried pasta will double in weight after boiling, but fresh pasta will weigh 1.5 times after boiling.

Another characteristic of fresh pasta is that the flavor of the sauce blends in easily. It tends to get soggy, so eat it immediately when it’s fresh.

NUTRITION FACTS

475kcal Protein 17.5g Fat 15.5g Carb 71.6g Salt Equivalent 2.5g

INGREDIENTS (3SERVINGS)

bacon 40g
onion 270g
garlic 8g
butter 6g
shimeji mushrooms 70g
salt 2g
pepper moderate amount
wheat flour 12g
milk 500g
water 100g
fresh pasta 330g

COOKING INSTRUCTIONS

① Cut the bacon into thin pieces.

② Cut the onion thinly

③ Finely chop the garlic.

④ Cut off the bottom of the shimeji mushrooms.

⑤ Fry bacon, onion, and garlic in butter.

⑥ When the onions become soft, add the shimeji mushrooms and stir-fry quickly.

⑦ Turn off the heat, sprinkle with salt, pepper, and flour, and mix everything together.

⑧ Add milk and water and simmer over medium heat until thickened. Stir with a spatula to prevent the white sauce from burning.

⑨ Boil fresh pasta for 1 minute, drain and add to the sauce.

⑩ Heat over medium heat for 30 seconds.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊