📝 About This Recipe
This daring fusion marries the silky, Roman soul of a traditional carbonara with the sharp, sinus-clearing elegance of Japanese horseradish. By emulsifying pungent wasabi paste into a rich base of Pecorino Romano and egg yolks, we create a vibrant 'Wafu' pasta that balances heat with luxurious creaminess. Salty pancetta and a touch of soy sauce bridge the gap between East and West, resulting in a 20-minute gourmet experience that is both comforting and electrifying.
🥗 Ingredients
The Pasta
- 250 grams Spaghetti or Spaghettoni (high-quality bronze-die pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Wasabi-Egg Base
- 3 large Egg Yolks (at room temperature)
- 1 large Whole Egg (at room temperature)
- 50 grams Pecorino Romano (finely grated)
- 1.5 tablespoons Wasabi Paste (adjust to your heat preference)
- 1 teaspoon Shoyu (Japanese Soy Sauce) (adds depth and umami)
The Sizzle
- 100 grams Pancetta or Guanciale (cut into small batons)
- 1 piece Garlic Clove (smashed, for infusion only)
- 1 teaspoon Extra Virgin Olive Oil
Garnish & Finish
- 1/2 sheet Nori (Seaweed) (cut into thin matchsticks (kizami nori))
- 1 teaspoon Black Sesame Seeds (toasted)
- 1 tablespoon Fresh Chives (finely minced)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
👨🍳 Instructions
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1
Bring a large pot of water to a boil. Once boiling, add the kosher salt. It should taste like the sea.
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2
In a medium mixing bowl, whisk together the 3 egg yolks, 1 whole egg, and finely grated Pecorino Romano until a thick paste forms.
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3
Add the wasabi paste and soy sauce to the egg mixture. Whisk vigorously until the wasabi is fully incorporated and the sauce has a uniform, pale green tint.
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4
Drop the spaghetti into the boiling water. Cook for 1-2 minutes less than the package instructions to ensure a perfect al dente bite.
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5
While the pasta cooks, place the pancetta and the smashed garlic clove in a large cold skillet with a teaspoon of olive oil. Turn the heat to medium.
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6
Render the pancetta fat slowly until the meat becomes crispy and golden brown (about 6-8 minutes). Remove and discard the garlic clove once it turns golden.
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7
Just before the pasta is done, scoop out about 1 cup of the starchy pasta cooking water and set it aside.
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8
Drain the pasta and immediately transfer it to the skillet with the hot pancetta and its rendered fat. Toss well to coat every strand.
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9
Remove the skillet from the heat entirely. This is crucial to prevent the eggs from scrambling.
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10
Pour the wasabi-egg mixture over the pasta. Add 2-3 tablespoons of the reserved pasta water immediately.
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11
Toss and stir the pasta rapidly with tongs or a wooden spoon. The residual heat will cook the eggs into a creamy, emulsified sauce. Add more pasta water a tablespoon at a time if the sauce looks too thick.
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12
Once the sauce is glossy and coats the pasta perfectly, plate immediately in warmed bowls.
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13
Top with the kizami nori, toasted black sesame seeds, minced chives, and a final crack of black pepper.
💡 Chef's Tips
Always use room temperature eggs to ensure a smoother emulsion and prevent the sauce from shocking and clumping. Never add the egg mixture while the skillet is still on the flame; the residual heat of the pasta and the pan is plenty to cook the eggs safely. If you can find fresh wasabi root to grate, use it for a more floral and less aggressive heat than the paste. Use a microplane for the Pecorino Romano; the finer the cheese, the faster it melts into a velvet-like sauce. Don't skip the soy sauce; it acts as a bridge between the salty cheese and the pungent wasabi.
🍽️ Serving Suggestions
Pair with a crisp, chilled Junmai Ginjo Sake to complement the floral notes of the wasabi. A light cucumber and wakame salad with a ginger dressing makes for a refreshing side. Serve alongside a glass of dry, mineral-forward Pinot Grigio or a Japanese lager. For an extra touch of luxury, top with a small spoonful of salmon roe (ikura) for salty pops of flavor.