Carbonara in White waterfalls
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CARBONARA In White Waterfalls

A FUSION OF ITALIAN & JAPANESE CUISINE

Ingredients

2 Serving Size

Bacon or traditional Guanciale
(85 g  or  3 oz) 
Egg Yolks (3)
Pecorino Romano Cheese
(30 g  or  6 Tbsp) 
Fresh Black Pepper (a pinch)
 • Salt (for boiling water)

Shirataki Noodles
(2 packages)

 

Step-by-Step

recipe

steps1

Put a large pot of water over high. When the water starts boiling add a pinch of Salt.

steps2

Finely chop the Bacon into strips and place it on a skillet frying pan; Cook slowly until crisp and golden (ca. 5-8 minutes). Keep few strips aside.

steps3

Whisk Egg Yolks in a medium bowl, freshly grate Pecorino Romano Cheese in the bowl and mix (keep a small handful back for garnishing over later).
Slowly add a bit of Boiling Water in order to make the sauce creamy but not liquid.

steps4

Shirataki Noodles Preparation: drain in a large sieve and wash under cold fresh running water Shirataki Noodles for about 2-3 minutes.  Rinse them and boil them in a large pot with salted water for about 2 minute.

steps5

Use tongs to move Shirataki Noodles and put in the skillet frying pan together with the Bacon. Stir-fry and toss for about 3 minutes.

steps6

Take Shirataki Noodles and Bacon off the heat and poor in the bowl with Egg Yolks and Pecorino Romano Cheese. Mix quickly.

steps7

Serve at once using tongs. Garnish with a handful of Pecorino Romano Cheese, a pinch of freshly ground Black Pepper and few strips of Bacon.

ENJOY! & CHECK OUT OUR OTHER RECIPES:

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