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nagoya-style spaghetti

  • Serves: 2
  • Calories: 602 kcal
  • Total Time: 35 m
    • Prep: 25 m
    • Cook: 10 m
  • Japanese: Ankake-supagetti
Nagoya-Style Spaghetti


  • 2 slices bacon
  • 140 g onion
  • 3 (120 g) green peppers
  • 200 g spaghetti
  • 1 tablespoon olive oil
  • 2 liters water


  • 4 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • 1 tablespoon Chinese soup stock powder
  • 300 ml chicken broth
  • 1 tablespoon potato starch (katakuriko)
Step 1

step 1:

Cut the bacon slices into 8 equal portions. Slice the onion. Remove seeds from the green pepper and slice into 0.5-cm wide pieces.

Step 2

step 2:

Mix the sauce ingredients in a bowl.

Step 3

step 3:

Put the olive oil in a frying pan. Add the bacon, onion and green pepper. Stir fry for a couple of minutes and remove from the heat.

Step 4

step 4:

Pour the water into a pan. Bring to a boil and add the spaghetti.

Step 5

step 5:

Cook the spaghetti until done. Remove from pan and drain in a colander. Add the spaghetti to the bacon, onion and green pepper in the frying pan. Mix and cook for a few minutes. Serve in a dish.

Step 6

step 6:

Pour the mixed sauce into a pan. Bring to a boil on medium heat. Pour the sauce over the stirred spaghetti.



Nagoya-style spaghetti is a dish of Nagoya City in Aichi Prefecture. The spicy creamy sauce suits stirred spaghetti very well. The spaghetti is coated well with the rich flavored sauce, and is delicious.