Japanese Pasta Soy sauce Flavored Spaghetti with mushrooms

Ingredients

• Spaghetti

  Dry pasta, enriched

  100g

• Bacon

  Raw, cured pork

  50g

• Mushrooms

  White, raw

  1 cup pieces or 70g

• Crushed red pepper flakes

  1 tbsp or 1g

• Parmigiano Reggiano

  Parmigiano Reggiano - Kirkland Signature

  2 tbsp or 10g

• Chili & Garlic Dipping Oil

  President's Choice

  1 tablespoon or 15g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  100g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Sake

  Alcoholic beverage, made from rice

  1 tsp or 5g

• Sugar

  White, granulated sugar

  1 tsp or 4g

Directions

1. Step 1 Chop bacon into small pieces.
2. Step 2 Separate or cut mushrooms into small pieces.
3. Step 3 In a pot, boil 1 quart of water. When boiling add 2 teaspoons kosher salt and pasta; cook for 2 minutes shorter than Package directions.
4. Step 4 Heat a skillet over medium heat, brown bacon. Add mushrooms; cook until brown.
5. Step 5 Remove the bacon and mushrooms from the skillet.
6. Step 6 Reduce the heat to low. Add garlic oil (including pieces of garlic) and red pepper flakes; cook for about 2 minutes or until fragrant*. Return the bacon and mushrooms,
7. Step 7 and add 1 Tablespoon of the Boiling water from Pasta pot and Japanese Pasta Sauce.
8. Step 8 Shake the skillet to emulsify the sauce.
9. Step 9 Add the spaghetti to the skillet. Toss well to combine. Let it rest for a few minutes to allow the sauce to coat the pasta. Serve with fresh grated Parmigiano Reggiano cheese
10. Step 10 Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.
11. Recipe by: Natsuko Kure (source: http://cookmap.com/en/recipes/japanese-pasta-soy-sauce-flavored-spaghetti-with-mushrooms)