🍝 Bacon and Shimeji Creamy Pasta（ベーコンとしめじのクリームパスタ）
The Comforting Taste of Japanese-Style “Nama” (Fresh) Pasta
Pasta has truly become a staple “national food” in Japan. In this recipe, we artfully combine the smoky saltiness of bacon with the deep umami of shimeji mushrooms. To enjoy a uniquely chewy texture that dried pasta simply can’t replicate, we highly recommend using Fresh Pasta (Nama Pasta)!
🔍 What is “Nama Pasta”?
In Japanese, nama means “raw” or “fresh.” Unlike dried pasta, fresh pasta is made from flour, water, and salt (and sometimes eggs) but is not dehydrated.
- Texture: It is incredibly supple and tender. While dried pasta doubles in weight when boiled, fresh pasta only increases by about 1.5 times.
- Speed: The cooking time is a lightning-fast 1.5 to 4 minutes!
- Sauce Pairing: The porous surface of fresh pasta is perfect for absorbing creamy sauces beautifully.
The Evolution of Pasta Sauce
Generally, pasta sauces are categorized into three main bases:
- Oil-based
- Cream-based
- Tomato-based
From authentic recipes loved in Italy to versions that have evolved to suit Japanese palates, the variations are endless. While traditional Italian cream sauces often rely heavily on thick heavy cream, butter, and cheese, Japanese-style cream pasta typically uses a smooth White Sauce (Béchamel) base. This results in a flavor that is light and budget-friendly, yet deeply satisfying.
🛒 Ingredients (Serves 3): Bacon and Shimeji Creamy Pasta
| Ingredient | Amount |
| Fresh Pasta (Nama) | 330g |
| Bacon | 40g (cut into 1cm strips) |
| Onion | 270g (thinly sliced) |
| Shimeji Mushrooms | 70g (roots removed, separated) |
| Garlic | 8g (finely chopped) |
| Milk | 500g |
| Water | 100g |
| Butter | 6g |
| Wheat Flour | 12g |
| Seasoning | 2g Salt, Pepper to taste |
👩🍳 Instructions: Bacon and Shimeji Creamy Pasta
- Sauté the Aromatics: In a large frying pan, combine the bacon, onion, garlic, and butter. Sauté over medium heat until the onions are soft and translucent.
- Add the Mushrooms: Toss in the shimeji mushrooms and sauté for about 1 minute until they soften slightly.
- The Flour Technique: Turn off the heat. Sprinkle in the salt, pepper, and flour.Tip: Sift the flour into the pan to ensure the sauce stays smooth and lump-free!
- Incorporate: Stir everything with a spatula until the flour is no longer visible and evenly coats the ingredients.
- Simmer the Sauce: Add the milk and water. Turn the heat to low. Stir occasionally to prevent the bottom from burning. Once the sauce becomes thick and creamy, turn off the heat.
- Boil the Pasta: Boil the fresh pasta in salted water for 1 minute (it will finish cooking in the sauce). Drain well.
- The Final Marriage: Add the pasta to the sauce pan. Turn the heat to medium and toss for 30 seconds to let the flavors meld together.
📈 Nutrition Facts (Per Serving): Bacon and Shimeji Creamy Pasta
- Calories: 475 kcal
- Protein: 17.5 g
- Fat: 15.5 g
- Carbohydrates: 71.6 g
- Salt Equivalent: 2.5 g
✨ Finishing Touches
- Variations: Try swapping shimeji for shiitake mushrooms, or add spinach at the end for a pop of color. Shrimp or smoked salmon also pair perfectly with this sauce!
- Serving: Fresh pasta absorbs moisture quickly, so it’s best served and enjoyed immediately.
- Toppings: For a little extra “zing,” top with freshly cracked black pepper or a sprinkle of Parmesan cheese.
📖Related Link: Read the Japanese version of this article here! [ベーコンとしめじのクリーム生パスタ]
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