Spaghetti Carbonara (Japanese-inspired Pasta Recipe) | Cooking with Dog

Spaghetti Carbonara (Japanese-inspired Pasta Recipe) | Cooking with Dog

Hi, I’m Francis, the host of this show “Cooking with Dog.” First, slice the chunk of bacon into 7mm square strips. This is a cut from the belly or side of the pork and also known as slab bacon. Next, combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl. Now, place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic. Then, add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant. Now, pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner. Next, let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package. Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner and begin heating the pan again. Toss to coat the pasta with the sauce. When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready. Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper. If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg. This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan. Good luck in the kitchen!

100 thoughts on “Spaghetti Carbonara (Japanese-inspired Pasta Recipe) | Cooking with Dog”

  1. The difference between this and "authentic" carbonara is

    -no whole eggs, only yolks
    -no wine or garlic
    -pecorino romano not parmesan
    -guanciale not smoked belly bacon
    -no spring onions
    -no milk in eggs

    I actually prefer cooking this way since there is a little more depth of flavor. If you are using extremely high quality guanciale and cheese then the authentic way let's the flavor shine more since there's less ingredients. 

  2. No garlic, white wine and milk are required in the original recipe. Spaghetti alla carbonara for 4 person: 150 gr bacon or pork cheek, 4 eggs,  400 gr of spaghetti; pecorino cheese or  parmesan cheese. At first mix in a bowl the eggs, salt, pepper and the cheese; in the meanwhile fried the bacon without oil; once cooked separate the fat oil and mix the bacon with the eggs;  Cook the spaghetti  in  salted water. After the spaghetti have been cooked, put the spaghetti into a bowl and pour the egg mixture into the bowl. Use only fresh eggs: the heat of the spaghetti will do the rest. Sprinkle some fresh pepper and other parmesan cheese and serve. Good appetite !

  3. Making some right now. It's the second time I'm making it and had to sub a few things but all in all, it's stuff I had in the house already. It's delicious in a way that is simple and the flavor is mainly aromatic that you taste what you smell HAHAHA. The green onions then makes it really refreshing for something that could be heavy cause it's a pasta. Mmmm

  4. Interesting to see the Japanese version taking the raw egg approach which is more authentic than many restaurants! The garlic, wine and green onion is a nice twist on the classic.

  5. I like this recipe, but instead of bacon I like to use leftover bits and pieces of things from the fridge lsuch as the half piece of carrot or random pieces of chicken, two spoonfuls of tuna fish or corn beef.
    Fridge clearing carbonara!

  6. I must say, your "japanese" twist is more legit than many others carbonara's videos i've found on youtube.
    Ther's maybe a slightly difference between the italian version and this one, but still this is the closest to the true carbonara i've found. Good job, i'm Italian and i totally approve this version, looks fanastic!

  7. It's a blizzard out there where I am, and I'm planning on making my own version of carbonara. But this time I'm going to cook the bacon in the garlic and olive oil mixture. From my experience, pecorino romano cheese makes for a better texture for the carbonara sauce, so give that a try if you have some available. Good luck in the kitchen!

  8. 私はニュージーランドだから生卵がちょっと変だと思います。でも、今日このカルボナーラを作って本当に美味しかったです!ありがとうございます  🙂 (すみません、ぺらぺらじゃないです)

  9. Thank You VERY MUCH for this recipe 🙂 <3 I have just cooked carbonara as You showed and it is the most delicious spagetti I have ever eaten 🙂 love Your channel and Your recipes 🙂

  10. Thank you for the recipe! I used to think carbonara is hard to make but now after I have watched your video and read some of the comments below esp Italian opinion 🙂 I have changed my mind!

  11. I am italian and managed an italian restaurant and your recipe is similar to my original carbonara recipe, except for the sake (I use white wine) and I add chopped onions with garlic (and before adding the egg sauce I throw away the garlic). The rest stays the same. ^^

  12. とっても美味しかったです。今後はカルボナーラは絶対このレシピでいきます!どうもありがとうございました。

  13. Yummy!!!!!!! This is my Favourite video and Favourite Recipe and Favourite Pasta Recipe🍝🍝 on Cooking with Dog!!!!! 🐶

  14. man just had this in japan with a half boiled yolky egg on top and it was so delicious (coming from an Italian)

  15. Is it alright to be using egg? I've heard that only Japanese use raw eggs since they're clean or whatever, just like how they're the only ones to eat rice with raw egg.

  16. I clicked on you video to specifically comment that Carbonara has NOTHING at all to do with Japan. VERY misleading video title.

  17. In the Philippines, our carbonara's main ingredient consist of almost 50% milk, and eggs are rarely seen in the ingredient's list for most Filipino families. I had a great shock when I learned that this is the almost exact recipe of the original dish.

    Job well than chef! and also for the very well narration of Francis 🙂 I hope that sometime I could try this type of carbonara 🙂

  18. Never been able to have authentic carbonara. No pasteurized eggs where I live or anywhere close. Wish I lived somewhere where chickens didn't get salmonella because they're vaccinated. So many recipes I want to try and can't because of the stupid egg issue. Never had sunny side up eggs either. Always cooked medium. I have an immune disease and it just isn't worth the risk but it's sad really.

  19. If I couldn't do this then why am I born it's easy and the ingredients is there just waiting in the kitchen 😏…….but if I manage to do it but doesn't taste good then I'm totally a terrible cook

  20. Hi,
    just want to say that I took the liberty to translate the subtitles to German (a "thank you" for all those great videos). Would be nice, if you would add, who translated what in the description, since I plan to translate more videos (and yes, because I'm vain). Regards, Fenriz… 🙂

  21. There is no garlic in the carbonara! =.= and there is no parmesan… (However nor the Parmiggiano Reggiano, the real cheese) you need Guanciale and Pecorino, this is very different flavor, but we love chef so this is fine.

  22. I really love your channel, I already cooked a lot of your recipe.. but I'm Italian… please don't touch carbonara….

  23. Recipe looks delicious !!!!! Well, zillions of light years ago I learned how to make Italian dish's with people who were from outside Naples. I remember for one serving it was one whole egg and one egg yolk with fresh parsley and a splash of cream with generous amounts of ground black pepper…they used bucatini pasta as I remember and started out with pancetta and a slab of butter per serving. Think they usually had a parm/romano mixture for the cheese but your's with the Japanese twist looks utterly divine !!!! I'm 1/2 Finnish 1/2 German American so this was quite a learning experience and cooked there about 6 years . You have excellent skills Chef thanks for sharing ! Corie

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