Spaghetti Carbonara

Experience Spaghetti Carbonara with a special touch - Kayanoya Original Vegetable Stock Powder. This dish harmonizes creamy carbonara flavors with vegetable essence for a delightful taste.


4 Servings
  • 18 oz dry spaghetti
  • 2 tbsp olive oil
  • 2 oz bacon, cut into small cubes
  • 3 oz shimeji mushrooms, the bottom part removed and separated into small sections by hand
  • 3 oz maitake mushrooms, cut into strips 
  • 2 packets Kayanoya Original Vegetable Stock Powder (removed from packets)
  • 4 egg yolks
  • ½ cup + 5 tbsp whipping cream
  • 1 oz Parmesan cheese, grated
  • Black pepper powder to taste


  1. Bring about 5 to 6 quarts of water with 3 to 4 tablespoons salt to a boil. Cook the pasta following the instructions on the package of the product. Drain the pasta. Reserve about 2/3 cup of the pasta cooking water in a small cup.
  2. In a large and deep skillet add the olive oil and place it over medium heat. When the oil is heated add the bacon cubes and cook them over low heat until the bacon is crisp. Add the shimeji and maitake mushrooms and cook until mushrooms are wilted. Add the reserved pasta cooking water and turn off the heat.
  3. Add the cooked & drained pasta to the skillet along with Kayanoya Original Vegetable Stock Powder, egg yolk, cream and Parmesan cheese. Place the skillet over low heat and cook while gently stirring with a spatula for until the sauce is thickened but the yolks are not coagulated. Add the black pepper powder to taste.
  4. Divide the pasta into four pasta serving bowls.

Used in this Recipe