Mozuku Carbonara Pasta
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Achieve a rich, creamy pasta dish using the natural stickiness of Mozuku. Without the need for heavy cream or egg yolks, the Mozuku provides a luscious, thick texture that envelops the pasta perfectly.
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Ingredients:
- Mozuku: 50g
- Half pack of bacon: 1 pack
- Olive oil: 1/2 tbsp
- Garlic paste: 2cm
- 7-minute boiled pasta: 100g
- Egg: 1
- Grated Parmesan cheese: 1 tbsp
■A Sauce:
- Milk: 200ml
- Water: 200ml
- Consommé: 1 tsp
How to:
- Cut the bacon into 1cm strips. Heat olive oil in a frying pan, add the garlic paste, and stir-fry the bacon until crispy.
- Add the milk, water, and consommé (A sauce ingredients) to the frying pan and bring to a simmer over medium heat.
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In a separate pot, boil the pasta for 7 minutes
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While the pasta is boiling, mix the egg and grated Parmesan cheese in a bowl.
- Once the pasta is cooked, add the Mozuku, and quickly mix. This step is to prevent the mozuku from dissolving too much.
- Add the cooked pasta and mozuku mixture to the frying pan with the sauce. Stir well to ensure all ingredients are thoroughly combined and the pasta is coated with the creamy sauce.
- Plate the pasta and sprinkle with "Dried Suji-Aonori" for an extra touch of umami.
- ★Points: Mozuku should be added just before mixing to avoid overcooking, which can cause it to dissolve too much.
Enjoy the unique blend of mozuku and classic pasta ingredients for a healthier yet indulgently creamy pasta experience!
