I love natto pasta, but washing the dishes is a pain.I never really measure out the ingredients precisely when I'm preparing this for myself.You may be thinking, mayonnaise?!? But I think you'll be surprised, so don't be fooled and try it out. Recipe by Gubigubipuha-

I thought this up one day when I wanted to eat something at home for lunch by myself.If you don't have any garlic soy sauce, add some thinly sliced garlic to the frying pan and stir fry lightly just before adding the pork, then season later with regular soy sauce. For 1 serving. Recipe by Minaichigo

I learned this from a chef at a restaurant where I used to work, and adapted it to my tastes. This is great when you want a pasta lunch for one. I usually have about 140 g of pasta with this, since it's so scrumptious.If you mix in the pasta without totally draining off the cooking water from it, the oil and water will emulsify in a delicious way. For 1 serving. Recipe by @miki

Natto is one of my favourite soy bean product. Its unique taste is intersting and there's plenty of good bacteria in Natto.

I tried natto with grated daikon radish over rice and it was very good. So I thought, if it goes well with rice, it should go well with pasta.Don't throw away the water from the grated daikon radish; just use it all up.Since the soy sauce is for drizzling over the whole dish, you may want to be generous with it.You can use ponzu sauce instead of soy sauce for a refreshing flavor. Recipe by mietomo

I thought this up while wondering if I could make a pasta using summer seasonal vegetables and yuzu pepper for a spicy kick.Taste and if the taste is weak, adjust with salt and pepper.The time for boiling the pasta is just a suggestion. Recipe by Akane

I had some leftover cold grilled eggplant, so I tried using them in a pasta dish!This dish is made more delicious with a generous helping of yuzu pepper paste. Recipe by koumedesu

Adding grated daikon to natto gives it a light, smooth feel, so I tried making this using pasta instead of rice. I accidentally added the Krazy Salt, but it actually turned out well.You can use mentsuyu as a substitute if you don't have dashi soy sauce. Since this has grated daikon I think it won't develop that rich of a flavor, but the richness changes depending on the maker of the dashi soy sauce. Keep this and the saltiness of the natto in mind and continually check the taste when making this. Recipe by feritita

I like natto pasta, so I have made many variations, but this is the easiest and most delicious version that I settled on.Since you do not drain the pasta, the cooking liquid enhances the moisture and the flavor.If you feel it does not have enough salt, adjust the amount of mentsuyu.You can chop up the condiments with a kitchen scissors! You don't need a knife!It's more delicious if you use a generous amount of bonito flakes. Recipe by Sepin

When my husband made this for me the first time, I was surprised. Natto in Carbonara? But when I tried it I was amazed at how delicious it was!! My husband is really proud of this pasta recipe.I recommend cooking the pasta to al dente, about 1 minute less than the time indicated on the package.I used 2 red chili peppers with their seeds, but adjust this to your taste.I used 'hikiwari' or cracked natto, but use whatever kind of natto you prefer. Recipe by Banyangarden

I thought of this recipe because I wanted to make a pasta not just fancy and delicious, but also healthy.I recommend topping with bonito flakes and nori for an even tastier dish. 1 avocado should be enough, but it will be creamier and richer if you add more. Recipe by Imachizuki

I created this recipe because I love natto.Tuna adds an extra dimension to this irresistible pasta dish!Please adjust the amount of mentsuyu and mayonnaise to your liking. Recipe by Hanapecha