You don't need heavy cream to make Japanese Carbonara...It's simple, easy and delicious.

Probably the most simple Carbonara recipe you'll ever find - and it's healthy, light (believe it or not), tasty and approved by my boyfriend!

Japanese people LOVE their Italian food. Tokyo has Italian restaurants all over! They are all quite delicious too. This means that we (Japanese) are very picky with pasta. We're not used to the heavy homestyle Italian dishes though, we're used to the more light, healthy kind (which is the version served in Japan). 

All you need is (for 1-2):

• Pasta (200g)
• Onion (Half a medium)
  
• Garlic (Sliced)
  
• Milk (1/2 cup to 1/3 cup)
  
• Cheese (1 - 2 sliced cheeses)
• 1 whole egg
• Olive oil, salt, pepper
• (Optional) Bacon, ham, any meat of your choice

Steps:

1. Chop the onions, slice the optional meat, start boiling the pasta but remember get the pasta out ~2 min early (because we're going to cook it a little more in the pan with the sauce)
2. On medium heat, heat the olive oil, garlic, (optional meat) and onions until cooked through
3. Weaken the heat to LOW and throw in the sliced cheese. Tear it up into little pieces so that it will melt through. Add the milk.
4. Once the cheese is melted, throw in the drained pasta. Add salt & pepper as necessary.
5. Stop the heat, pour in the mixed egg. Mix the pasta so that the egg goes through evenly.
6. Add some more pepper, if you need....and that's it :)