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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...
Cook pasta in lightly salted boiling water, until al dente.
Meanwhile, heat a little olive oil in a pan and brown the pancetta. Once crispy, remove with a slotted spoon and set aside.
In the same pan, saute shallots until translucent. Mix natto and packet seasonings together and set aside.
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.
Serve in bowls with bonito flakes, crumbled nori, and sesame seeds.
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