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The main ingredient may surprise you, but Spaghetti Napolitan is an easy Japanese-style pasta that comes together from just a handful of pantry staples.
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Spaghetti Napolitan

Spaghetti Napolitan (スパゲッティナポリタン) is a Japanese spaghetti dish made with cured meat, green peppers, and ketchup. It's a quick fix from pantry ingredients with a mouthwatering contrast between the savory meat and the agrodolce sauce.
Course Entree
Cuisine Japanese
Keyword pasta
Level Beginner
Main Ingredient Pasta, Pork
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 12 minutes
Servings 3 servings
Calories 574kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 220 grams spaghetti
  • 2 teaspoons olive oil
  • 120 grams thick-cut bacon 5 strips, chopped into ½-inch strips
  • 70 grams button mushrooms 5 mushrooms, sliced
  • 70 grams mild green pepper like Anaheim chilies, sliced into rings
  • 70 grams onion ½ small onion, sliced
  • ⅔ cup ketchup
  • 1 tablespoons cultured unsalted butter
  • 2 teaspoons soy sauce
  • ½ teaspoon black pepper
Grams + US Cups - US Standard

Instructions

  • Boil the 220 grams spaghetti in a pot of well-salted water (1 tablespoon per 5 cups of water) for 1-2 minutes less than what the package says.
    220 grams spaghetti
    Boiling spaghetti in salted water for making Napolitan.
  • About 6 minutes before the pasta is ready, add the 2 teaspoons olive oil, 70 grams onion and 70 grams button mushrooms to a preheated frying pan over medium heat. Sauté until the vegetables just start to brown.
    2 teaspoons olive oil, 70 grams button mushrooms, 70 grams onion
    Sauteed onions and mushrooms.
  • Add the 120 grams thick-cut bacon and continue sautéing until bacon just starts to render out some fat.
    120 grams thick-cut bacon
    Bacon mushrooms and onions in a frying pan.
  • Add the 70 grams mild green pepper, and when the pasta has about a minute left to go, add the ⅔ cup ketchup, along with a ladle of boiling liquid from the pasta.
    ⅔ cup ketchup, 70 grams mild green pepper
    Adding ketchup to a pan with green peppers, bacon, mushrooms and onions for making Japanese spaghetti.
  • Add the 2 teaspoons soy sauce, 1 tablespoons cultured unsalted butter and ½ teaspoon black pepper and stir this together to emulsify the butter.
    1 tablespoons cultured unsalted butter, 2 teaspoons soy sauce, ½ teaspoon black pepper
    Spaghetti Napolitan sauce simmering in a frying pan.
  • When the spaghetti is done, add it to the sauce and finish cooking it in the sauce. If the noodles start sticking together, add more of the pasta's boiling liquid to loosen the sauce.
    Transferring boiled spaghetti to a pan with the sauce for making Japanese Napolitan.
  • When the pasta is cooked to your liking, serve the Spaghetti Napolitan with some grated parmesan cheese.
    Finished closeup of Spaghetti Napolitan.

Video

Nutrition

Calories: 574kcal | Carbohydrates: 75g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 1057mg | Potassium: 515mg | Fiber: 4g | Sugar: 16g | Vitamin A: 407IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg