Aromatic Perilla Leaf Carbonara
Aromatic Perilla Leaf Carbonara
Zero Greasiness! Authentic Perilla Leaf Carbonara!
We’ve added perilla leaves to traditional egg-based carbonara for a fragrant and light taste. Experience a restaurant-quality pasta at home!
Main Ingredients- Spaghetti 80g
- Bacon 3 strips
- Onion 1/2
- Garlic 4 cloves
- Oyster mushrooms 8-9 stems (or button mushrooms)
- Perilla leaves 2 sheets
- Salt 3 pinches
- Parmesan cheese powder 1 Tbsp
- Black pepper to taste
- Olive oil a little
Sauce Ingredients- Egg 1
- Parmesan cheese powder 3 Tbsp
- Egg 1
- Parmesan cheese powder 3 Tbsp
Cooking Instructions
Step 1
First, prepare your ingredients. Thinly slice the onion and garlic. Finely shred the bacon and perilla leaves. In a bowl, combine 1 egg and 3 Tbsp of Parmesan cheese powder, mixing well to create the egg sauce. (Pro Tip: Separate one egg yolk to use for garnish later.)
Step 2
Heat a pan over medium-low heat and add a little olive oil. Gently sauté the sliced garlic until fragrant. Be careful not to burn the garlic.
Step 3
Bring a large pot of water to a boil. Add the spaghetti and cook for 6 minutes, or about 1-2 minutes less than the package instructions for al dente. (Reserve 1-2 ladles of pasta water to adjust the sauce consistency later.)
Step 4
Once the garlic is fragrant, add the sliced onion and bacon to the pan. Sauté until the onion becomes translucent and the bacon is golden brown.
Step 5
When the onion and bacon are partially cooked, add the oyster mushrooms (or button mushrooms) and stir-fry. Once the mushrooms have softened, season with 3 pinches of salt and a little black pepper, stirring to combine.
Step 6
Pour 1-2 ladles of the reserved pasta water into the pan with the sautéed ingredients. This will create a flavorful sauce base that helps the ingredients meld together.
Step 7
Drain the spaghetti slightly after cooking for 6 minutes and add it directly to the pan with the sauce.
Step 8
Using tongs, quickly toss the spaghetti with the sauce and ingredients in the pan to ensure the pasta is evenly coated.
Step 9
When the pasta looks glossy and the sauce has thickened slightly, turn off the heat. (If the pan is too hot, the egg might scramble. Turn off the heat and let it cool for about 30-40 seconds before adding the egg sauce.)
Step 10
Pour the prepared egg and Parmesan mixture into the pan (off the heat). Quickly stir everything together using the residual heat from the pan. This ensures the sauce coats the pasta beautifully without scrambling the egg. Stirring rapidly is key!
Step 11
Transfer the finished carbonara to a serving plate. Generously top with the shredded perilla leaves and carefully place the reserved egg yolk in the center.
Step 12
Finally, sprinkle with a little more Parmesan cheese and fresh black pepper to complete your aromatic and savory Perilla Leaf Carbonara. Enjoy your delicious meal!
