Soy Milk Japanese Pasta Carbonara

Name: Soy Milk Japanese Pasta Carbonara
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Spaghetti; 120 grams Bacon (block or sliced); 180 ml Soy milk (unprocessed); 2 Egg yolks; 30 grams Pizza cheese (or natural cheese); 2 tsp Soy sauce; 1 Salt; 1 dash Black pepper; 3 stalks Green onion

cookpad.japan @cookpad_jp

When making regular carbonara, direct heat makes it easy to separate, but when it's cold the cheese doesn't melt.
So, I got inspired and tried to make it in a different way and came up with the recipe you see in the picture.

Follow the directions and use a double boiling method to heat the sauce so that it doesn't harden.
The recipe says to set the bowl on top of the boiling pasta, but if there's resistance, you can use a separate pot for the double boiling.
You can also use this method for regular pasta carbonara. Recipe by Washiwashi

cookpad.japan @cookpad_jp

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Ingredients

2 servings

200 gramsSpaghetti
120 gramsBacon (block or sliced)
180 mlSoy milk (unprocessed)
2Egg yolks
30 gramsPizza cheese (or natural cheese)
2 tspSoy sauce
1Salt
1 dashBlack pepper
3stalks Green onion

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Steps

1

Cut the bacon into easy-to-eat pieces, then chop the onion into small pieces. Sauté the bacon in a frying pan. Begin boiling water in a separate pot or kettle.
2

In a heat-resistant bowl, combine the egg yolk, soy milk, pizza cheese, soy sauce, and a small amount of salt and mix well.
3

Once the bacon has browned, add to the bowl from Step 2 while being careful not to let it harden. Clean the frying pan and boil water.
4

Add a pinch of salt to boiling water and boil the spaghetti. Boil until about 3-4 minutes before it is done, then prepare the bowl from Step 3.
5

Place the bowl from Step 3 atop the frying pan to create a double boiler. Heat until the cheese has completely melted and has thickened a bit.
6

Once the spaghetti is done boiling, drain. Add the sauce and quickly toss to combine.
7

Transfer to a plate, garnish with green onions and black pepper, and enjoy.
8

To increase the flavor, you can use 3 egg yolks. However, the sauce will harden quicker, so take note of that.