Creamy Japanese Bacon and Mushroom Pasta

Ingredients

• 120 g bacon
• 200 g mushrooms (shiitake or cremini), sliced
• 2 cloves garlic
• 1 tbsp unsalted butter(optional)
• 3/4 cup heavy cream (or milk)
• 1 tbsp shoyu (soy sauce)
• 180 g pasta (spaghetti or linguine)
• 1/4 tsp black pepper
• 2 tbsp green onion, sliced (optional garnish)(optional)

Instructions

1. 1

   Prep (15 minutes): Slice mushrooms, mince garlic, and slice green onion if using. Bring a large pot of salted water to a boil.

2. 2

   Cook pasta (about 10 minutes of the 20): Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.

3. 3

   Cook bacon and mushrooms (about 10 minutes of the 20): In a large skillet over medium heat, cook bacon until crisp and the fat renders. Add butter (if using) and garlic; cook 30 seconds. Add mushrooms and cook until browned and tender, 6–8 minutes. Season with black pepper.

4. 4

   Make the creamy glossy sauce (about 5 minutes of the 20): Lower heat to medium-low. Stir in cream and shoyu; simmer gently until slightly thickened. Add drained pasta and toss, adding a splash of reserved pasta water as needed to make the sauce cling.

5. 5

   Serve: Plate immediately and top with green onion if using.