Garlic Mushroom
Wafu Pasta
An addicting wafu (Japanese-style) pasta recipe that utilizes every type of umami ingredient you might find in your pantry. Adapted from Kenji Lopez-Alt’s SF-style garlic noodle recipe.
1/4 cup grated parm
2 tsp shoyu
2 tsp fish sauce
4 tsp oyster sauce
6 cloves
1 pack beech mushrooms
scallion
1 pack pancetta
4 Tbsp
shredded nori
Instructions:
Ingredients:
2 servings spaghetti
Start by frying the diced pancetta until crispy, then place on a paper towel and set aside.
1.
Meanwhile, boil some water in a pot and throw in your noodles. Set timer for a couple mins short of typical cook time.
2.
Melt 3 Tbsp of butter on med-low, then toss in the garlic and mushrooms, and cook until they soften. Then add in the oyster sauce, fish sauce, and shoyu.
3.
When the noodles are done, add them directly to the mushroom and garlic mixture, turn up the heat and mix.
4.
Add pasta water and continue to mix until the sauce emulsifies. You’ll want to add more water than you think.
5.
When the noodles are al dente, cut the heat, add the parm, pancetta, and scallions.
6.
Toss together until the cheese melts into the sauce, then you’re ready to plate. Garnish with shredded nori, and eat immediately.
