The secret ingredient you never knew you needed.
- 8 ounces spaghetti
- 2 packages natto, with seasoning packets
- 1/4 pounds pancetta, diced
- 2 tablespoons shallots, thinly sliced
- 1/4 cup scallions, thinly sliced
- Bonito flakes to taste
- Roasted nori to taste
- Black sesame seeds to taste
- Olive oil for pan
- Cook pasta in lightly salted boiling water, until al dente.
- Meanwhile, heat a little olive oil in a pan and brown the pancetta.