For me, it is hard to just do one thing when it comes to food. For dinner, I can’t do a protein with just one salad, it needs to be two or three different sides. And now, it seems, I am even getting bored with just one cuisine. I want carbonara, but I am bored with carbonara. What’s a girl to do. Turn it Japanese!

What the hell is wrong with ‘fusion’ anyway? I’ll tell you, nothing!

Oh, and I put cream in it. I’m a rebel. Whatever. Enjoy.

400g spaghetti
5 egg yolks
1 tsp miso paste
1/4 cup cream
1 cup finely grated parmesan
250g speck, cut into lardons
1/2 cup crispy seaweed cut into thin strips

Japanese Shichimi Togarashi Spice Mix
1 tbs white sesame seeds
1 tsp poppy seeds
1 tsp szechuan peppercorns, toasted
1/2 tsp dried tangerine peel
1/2 tsp dried nori
1 tsp chilli powder
1/2 tsp black pepper, ground

In a large fry pan, fry off the lardons slowly to render their fat. Then you can take these as far as you like. Some people like their bacon crispy, I like mine a little more pink and chewy, just crispy on the edges. Leave in the pan and set aside.

In a bowl, place the miso paste and a tablespoon of hot water. Melt the paste until a smooth thick liquid. Then add the eggs, cream and parmesan. Mix well to combine. Set aside.

Boil the pasta in a large pot of well salted water according to their instructions .

While the pasta is boiling, grind your spices in a mortar and pestle or a mini processor. I used my Nutri Bullet. Love that thing. Use it daily!

When the pasta is cooked, drain, reserving a little pasta water. About half a cup.

Off the heat, place the pasta in the pan with the bacon. Toss to coat the hot pasta with the bacon fat. Add your egg mixture and toss well to combine. Here you might like to add a tablespoon or two of the pasta water to loosen everything and make the sauce smooth and creamy. But don’t add too much, you don’t want to dilute.

Sprinkle with the shichimi togarashi and finish with the seaweed. Rather than a salad, I served this with a bowl of hot salted edamame beans. Enjoy.