Ingredients for 4 servings

Spaghetti (スパゲティー / Supagetīh) 320 g
Bacon (ベーコン / Bēhkon) 4 strips
Turnips (かぶ / Kabu) 2 (medium size)
Celery (セロリ / Serorīh) 1 stalk
Garlic (にんにく / Ninniku) 1 clove
Yuzu koshō (柚子胡椒 / Yuzu koshō) 2-3 tsp
Fresh cream (生クリーム / Nama kurīhmu) 200 ml
Olive oil (オリーブオイル / Orīhbu oiru) 1 tbsp

For cooking the spaghetti
Boiling water (茹で湯 / Yudeyu) 3 l
Salt (塩 / Shio) 2 tbsp
Olive oil (オリーブオイル / Orīhbu oiru) Dash
Yuzu juice (柚子果汁 / Yuzu kajū) To taste

How to Make
1. Cut the bacon in half lengthwise and then cut each half into squares about 2 cm wide. Cut the turnips (skin on) into wedges. Remove the strings from the celery and cut the stalk into diagonals about 1 cm wide. Mince the garlic.
2. Boil 3 l of water to cook the spaghetti. Add 2 tbsp of salt and a dash of olive oil. Cook the spaghetti al dente and set it aside.
3. Add 1 tbsp of olive oil, and the minced garlic, to a frying pan. Place the pan on low heat. When you notice the aroma of the frying garlic, increase to medium heat. Cook the bacon, then the turnips, and then the celery. Maintaining this order is important. With everything softened, add the cooked spaghetti and 150 ml of boiling water to the frying pan. Allow the pan to come to a boil, then add the yuzu koshō and fresh cream. Once everything comes back up to temperature, adjust the flavor with salt.
4. Serve with a bit of yuzu koshō on top. Try a dash of yuzu juice for added zest.

Recipe Developed by: Machiko Tateno

 

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