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 of Creamy pasta with bacon, shimeji mushrooms and white sauce
- 475 kcal
- Protein 17.5 g
- Fat 15.5 g
- Carb 71.6 g
- Salt Equivalent 2.5 g
INGREDIENTS for Creamy pasta with bacon, shimeji mushrooms and white sauce (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
Creamy pasta with bacon, shimeji mushrooms and white sauce COOKING INSTRUCTIONS
- Cut the bacon into 1cm pieces.
- Slice the onion.
- Finely chop the garlic.
- Cut off the bottom roots of the shimeji mushrooms.
- Put the bacon, onion, garlic, and butter in a frying pan and heat over medium heat.
- When the onion is soft, add the shimeji mushrooms and fry for about 1 minute.
- Turn off the heat and add salt, pepper, and flour. It is better to strain the flour before adding it to make a smoother sauce.
- Mix everything together with a spatula.
- When the flour is no longer visible, add the milk and water and heat over low heat.
- Stir occasionally with a spatula to prevent the white sauce from burning.
- When the sauce thickens, turn off the heat.
- Boil the nama pasta for 1 minute and drain in a colander.
- Add the pasta to the sauce.
- Heat over medium heat for 30 seconds.
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