Japanese Carbonara Made With Sliced Cheese（和風カルボナーラ）
🍝What kind of dish is Japanese Carbonara??
【Nutritionist’s Guide】 Fail-Proof Creamy “Japanese-Style Carbonara” Using Sliced Cheese
Carbonara is my absolute favorite pasta because of its uniquely rich and indulgent flavor.
Characteristics of Japanese-Style Carbonara
In Japan, Carbonara has evolved uniquely, differing from the traditional Italian version in three key ways:
- Use of Fresh Cream: The biggest difference is that Japanese recipes typically use heavy cream, whereas traditional Italian recipes do not.
- Accessible Ingredients: While Italians use guanciale or pancetta, Japanese versions often substitute them with easy-to-find bacon or sausages.
- Cheese Variety: In Italy, Pecorino Romano (made from sheep’s milk) is standard. In Japan, Parmesan (cow’s milk) is much more common.
Additionally, Japanese Carbonara often features a soft-boiled egg topping. These adaptations—using cream and eggs—are actually a clever trick to mask the lack of the intense aroma and salty “punch” you’d get from authentic pancetta or Pecorino. Since those bold flavors are harder to come by in Japan, we rely on the extra richness of cream and eggs to bridge the gap.
Common Struggles with Carbonara
You can find Carbonara everywhere—from restaurants to convenience stores—but the quality varies greatly. This is usually due to differences in salt content and whether real egg yolks are used. Frozen versions, for instance, often use pre-made egg sauces, which tend to lack that signature richness.
Making it at home can also be tricky. Many people struggle with not having heavy cream or Parmesan on hand, or they end up with “scrambled egg” pasta because the eggs cook too quickly. It would be a shame to give up on making Carbonara for these reasons!
That’s why I developed this highly reproducible recipe for everyone.
The Secret Ingredient: Sliced Cheese
The secret to this recipe is using “Sliced Cheese” (the kind used for sandwiches). I personally use Snow Brand (Yukirushi) sliced cheese. It has a mild, Mozzarella-like profile that isn’t as overpowering as Cheddar or Blue cheese.
By using just one slice, anyone can easily create a silky-smooth sauce. This recipe is not only delicious but also incredibly cost-effective!
Why I Recommend Sliced Cheese
- Fail-Proof Texture and Richness: Processed sliced cheese contains emulsifiers. This prevents the sauce from separating and ensures it clings perfectly to the pasta, creating a professional, smooth texture.
- A Quick Calcium Boost: One slice of cheese (approx. 15-18g) contains as much calcium as 150ml of milk. It’s an easy way to add nutrition to a busy lunch.
Nutrition of this Carbonara
People often focus only on the calories, but thanks to the combination of milk, eggs, and cheese, this single dish provides over 30g of protein.
To balance the meal, I add asparagus to provide much-needed vegetables. You can also substitute it with cabbage or broccoli for great results.
We all worry about calories sometimes, but every now and then, it’s important to treat yourself to something you love and just enjoy the moment (˘︶˘♡)｡.:☆
Nutritional Comparison: Parmesan vs. Processed Cheese
(Per 15g of edible portion)
| Food Item | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Salt Equivalent (g) | Calcium (mg) |
| Parmesan (Natural Cheese) | 67 | 6.6 | 4.6 | 0.3 | 0.6 | 200 |
| Processed Cheese | 47 | 3..4 | 3.9 | 0.2 | 0.4 | 95 |
🧀NUTRITION FACTS : Japanese Carbonara Made With Sliced Cheese
[Nutrition information per serving]
- 888 Calories
- Protein 32.8 g
- Total Fat 47.3 g
- Total Carbohydrates 88.6 g
- Sodium 6.0 g
Here are some recipes that make the most of the aroma and texture of fresh asparagus. Each article provides a detailed explanation, so be sure to check it out. 👉 Recommended recipes using Asparagus
🛒 Ingredients (1 Serving) : Japanese Carbonara Made With Sliced Cheese
- Pasta & Vegetables
- Spaghetti(1.7mm): 100g
- Asparagus: 3 spears (approx. 50g)
- Garlic: 8g (sliced)
- Bacon: 30g (cut into bite-sized pieces)
- Sauce & Seasoning
- Milk: 50g
- Low-fat heavy cream: 50g
- Sliced cheese: 15g (1 slice)
- Chicken consommé powder: 3g
- Olive oil: 4g
- Egg yolk: 1
- Black pepper: To taste
- For Boiling
- Water: 1000ml
- Salt: 3g
🥓How to make Japanese Carbonara Made With Sliced Cheese
- Preparation
Asparagus: Remove the tough lower strings and woody ends.
Garlic: Slice thinly.
Bacon: Cut into small pieces. - Boiling the Pasta
①Microwave Method: Place spaghetti, salt, and water in a microwave-safe pasta container. Heat at 600W for 12 minutes.
②Stovetop Method: Boil the spaghetti in a pot for 7 minutes.
Tip: Add the asparagus to the pot for the last 2 minutes to boil them together. - Making the Sauce
Heat olive oil in a frying pan and fry the garlic and bacon over low heat (be careful not to burn them).
Turn off the heat and add the milk, low-fat heavy cream, and chicken consommé.
Add the sliced cheese and stir well until completely dissolved. - Finishing Touches
Add the cooked spaghetti and asparagus to the pan. Turn the heat back on and bring to a quick boil. Note: Do not let too much liquid evaporate.
Place the egg yolk in a separate mixing bowl. Transfer the pasta and sauce into the bowl and stir quickly to create a creamy texture.
Plate the dish and sprinkle with a moderate amount of black pepper.
💡 Chef’s Tip: Mixing the egg yolk in a separate bowl (instead of a hot frying pan) prevents the egg from scrambling, ensuring your Carbonara stays silky and smooth!
📖Related Link: Read the Japanese version of this article here! [スライスチーズを使った簡単和風カルボナーラ]
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