Simple recipe for "somen carbonara"

"Somen" is an indispensable food for summer in Japan, but it is an almighty card that can be used not only as Japanese food but also as Western food.

Introducing this time is "Somen Carbonara"! It's easy to make, but it's insanely delicious, so it's a must-have item to add to your summer somen arrangement recipe.

● Materials

Click here for what to prepare.

Somen 100g (3.53oz)
Bacon 30g (1.06oz)
Fresh cream 1/4 to 1/2 cup * Adjust to your liking 1 egg yolk Cheese for pizza Appropriate amount Mentsuyu 1.5 tablespoons
Appropriate amount of black pepper

100g (3.53oz) of somen has a lot of volume, so if you want to eat it lightly, you can use 50-70g (2.47oz).

● How to make

Cut the bacon to a suitable size. Boil somen noodles, wash them with cold water, and drain them.



Heat the oil (outside the amount) in a frying pan and fry the bacon. Add fresh cream, and when it is boiled, add boiled somen and cheese and entangle.




When the cheese melts, turn off the heat, add the noodle soup and mix roughly. Sprinkle black pepper and top with egg yolk and you're done!

● What is the taste?

Umma !! The rich cream, eggs, and cheese that are entwined with crispy somen noodles. Perfectly delicious carbonara sauce with fragrant juicy bacon and black pepper accents, and somen noodles with a nice throat mess up!



There is an image that carbonara goes well with thick noodles and flat pasta, but even thin somen noodles are so delicious. Even if there is a lot of volume, it will be surprisingly smooth.

The point when making it is not to boil somen too much . By making it a little harder, it will be just right when mixed with cream in a frying pan! By all means at the end of summer, a delicious consumption recipe for somen left over.