Wafu Mushroom Pasta
A deeply savory representation of ‘Wafu’ (Japanese-style) Italian cuisine. Al dente spaghetti is tossed with an earthy assortment of wild Japanese mushrooms, crispy bacon, and a rich, umami-packed soy sauce and butter glaze.
Ingredients
- 7 oz Spaghetti
- 3 cups Mixed Japanese mushrooms Shiitake, Shimeji, Maitake
- 2 slices Thick-cut bacon chopped
- 2 cloves Garlic sliced
- 2 tbsp Unsalted butter divided
- 1.5 tbsp Soy sauce
- 1 tbsp Sake
- 1 pinch Coarse black pepper
- 1 handful Kizami Nori shredded seaweed
Instructions
- Prepare the Mushrooms: Wipe the mushrooms clean with a damp cloth (never wash them with water, as they absorb moisture and become soggy). Remove tough stems and slice the Shiitake. Gently tear the Shimeji and Maitake into bite-sized clusters.
- Cook the Pasta: Boil the spaghetti in heavily salted water until al dente. Reserve 1/4 cup of the starchy pasta water before draining the noodles.
- Sauté the Base: Heat 1 tbsp of butter in a large skillet over medium heat. Add the chopped bacon and sauté until crispy and the fat renders. Add the sliced garlic and cook for 30 seconds until fragrant. Add all the mixed mushrooms and sauté vigorously until deeply browned and tender.
- Deglaze and Season: Pour the sake into the skillet to deglaze the pan, scraping up any browned bits. Pour in the soy sauce and let it bubble for a few seconds to slightly caramelize.
- Toss and Emulsify: Add the drained hot pasta, the reserved pasta water, and the remaining 1 tbsp of butter directly into the skillet. Toss everything vigorously over high heat for 1 minute until a beautiful, glossy sauce forms and coats the noodles. Garnish heavily with shredded Nori and black pepper.
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