SPAGHETTI NAPOLITAN | Japanese take on pasta | Ketchup pasta (EP278)

SPAGHETTI NAPOLITAN | Japanese take on pasta | Ketchup pasta (EP278)

What is Japanese “Spaghetti Napolitan?”

Today I’m going to be making Spaghetti Napolitan.

It’s a Japanese take on a pasta dish, season with a lot of ketchup.

You can make it in 15 mins with pantry ingredients. It is so delicious and addictive!

I like to serve with a thin omelet underneath the pasta to make it unique, and it’s a copycat recipe from a famous restaurant.

It’s a very popular pasta dish in Japan and, of course, nothing to do with Naples.

Nostalgic comfort food for us.

The spaghetti Napolitan is a typical Western-style Japanese cuisine.

While we eat “Udon noodles” or “Soba” made with traditional Dashi broth, rich and ketchupy pasta dish blew our mind.

It’s full of flavor and texture.

The sauce is sweet and sour, spaghetti is bouncy, the omelet gives it a good twist.

It brings me back of my childhood memories.

My father uses to take me to a traditional Kissaten (Japanese-style cafe) to have Spaghetti Napolitan. That was the moment that I feel I am having a special dish.

I hope you will give this recipe a try!


It's a Japanese take on a pasta dish, season with a lot of ketchup.
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Japanese
Servings 2 servings


  • pot, frying pan,


  • 160 g spaghetti
  • 50 g bacon
  • ½ onion
  • 2 green bell pepper
  • 4 mushrooms
  • tsp salt
  • tsp black pepper
  • 5 tbsp Ketchup
  • 2 tbsp olive oil
  • 2 large eggs
  • Parmigiano-Reggiano cheese


  • Let's Start boiling spaghetti.
    For spaghetti Napolitan choose a thick spaghetti.
    You should follow the cooking time according to the package instruction.
    For this dish, a little bit of overcooked spaghetti will make a good result.
    My spaghetti package says the cooking time is seven minutes, but I cook it for eight minutes.
  • Slice onions thinly.
    Slice green bell pepper into thin strips crosswise.
    Wipe off the dirt from the mushroom and slice it into thin slices.
  • Beat two eggs with a pinch of salt. We are using this later.
  • When the spaghetti is coked, save a cup of pasta water aside and drain.
    Toss in a tablespoon of olive oil to prevent sticking each other.
  • Heat a pan on medium-high, and cook your bacon until it gets browning and the fat comes out.
  • Add in sliced onion and cook one minute until it starts softening.
    Add the mushrooms and green bell pepper.
  • Season with a chicken soup powder if you have it, and salt and pepper.
  • Make a space in the center and add in the ketchup.
    Cook it up to make it even more flavorful for a while.
  • Add in cooked spaghetti and mix well until evenly season.
    Sprinkle saved pasta water to thin it out as needed.
    Give it the taste and if your ketchup tastes sour, add a little bit of sugar to make it mild.
  • Heat your cast-iron skillet on high, add olive oil, pour in the beaten egg, and make a thin omelet.
  • Turn off the heat while it is not cooked yet and topped with the spaghetti right on top.
Keyword japanese noodles, ketchup, pasta, spaghetti, spaghetti napolitan
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