linguine in katsuo nori furikake carbonara sauce

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Since making the breakfast baozi the other day I have discovered the wonderful umami flavor of katsuo nori furikake. The sauce is hardly complicated. First I made a roux then whisked in a cup and a half of warm milk. I added about two tablespoons furikake and two teaspoons of soy sauce, a bit of salt and several twists of cracked pepper. To the sauce I added the cooked linguine with blanched sugar snap peas, stir-fried carrots and sweet pepper, and some shredded cooked chicken. That’s it. My take on carbonara sauce!

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