Masago Carbonara Pasta Recipe – Inspired by Cafe de L’Orangerie
If you live in Vancouver, you probably know of a little hidden gem called Cafe de L’Orangerie (read my restaurant review here). They’re best known for their Japanese style curry poutine, Masago de Creamy Spaghetti, and homemade Japanese desserts. Since I practically order the same dish every single time I go (the Masago de Creamy Spaghetti), I decided to recreate it at home!
The dish is super easy to make and virtually takes no time to put together. Plus, as ‘creamy’ as this pasta sounds, there is actually no heavy cream in the recipe! Watch my YouTube tutorial (click the picture) to see how I make it!
Creamy Masago Carbonara Recipe
Serves 1 to 2
1 to 2 portions of spaghetti
4 tbsp masago
1/2 cup parmesan
2 tbsp parsley
2 tbsp furikake (Japanese seasoning)
A pinch of salt
A pinch of pepper
Fried Egg (optional)
In a small bowl, combine the egg, parmesan, parsley, salt, pepper, and masago and mix until combined. In a separate large pot, bring water to a boil and add in the spaghetti. Cook the spaghetti until al dente (slightly chewy) and drain water. Pour your egg mixture into the spaghetti under super low heat and toss. Once combined, top with a sprinkle of furikake and (optional) fried egg.