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Natto Spaghetti

Jen Phanomrat

The secret ingredient you never knew you needed.



  • 8 ounces spaghetti
  • 2 packages natto, with seasoning packets
  • 1/4 pounds pancetta, diced
  • 2 tablespoons shallots, thinly sliced
  • 1/4 cup scallions, thinly sliced
  • Bonito flakes to taste
  • Roasted nori to taste
  • Black sesame seeds to taste
  • Olive oil for pan

Let's get Cooking...

  1. Cook pasta in lightly salted boiling water, until al dente.
  2. Meanwhile, heat a little olive oil in a pan and brown the pancetta. Once crispy, remove with a slotted spoon and set aside.
  3. In the same pan, saute shallots until translucent. Mix natto and packet seasonings together and set aside.
  4. Lower the heat and add a 1/4 cup of pasta water. Then add drained spaghetti and natto. Combine well. Remove from heat and stir in scallions and crispy pancetta.
  5. Serve in bowls with bonito flakes, crumbled nori, and sesame seeds.