Description
This Miso Carbonara recipe is a delightful fusion of traditional Italian carbonara and Japanese miso, combining creamy egg sauce with umami-rich miso and crispy bacon for a comforting, flavorful pasta dish that is quick and easy to prepare.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Bacon and Seasoning
- 4 slices thick bacon, cut into small pieces
- 1 teaspoon red chili flakes
- 1 teaspoon freshly ground black pepper
Sauce
- 1 tablespoon miso paste
- 2 eggs
- 2 egg yolks
- 1 cup parmigiano reggiano cheese, plus more for garnish
- ½ cup hot reserved pasta water
Garnish
- Finely chopped green parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon pieces until crispy. Remove some of the bacon fat, leaving only about one tablespoon in the skillet. Add the red chili flakes, then turn off the heat to prevent burning.
- Prepare the Sauce: In a mixing bowl, whisk together the miso paste, whole eggs, egg yolks, and 1 cup of parmigiano reggiano cheese until smooth.
- Emulsify the Sauce: Slowly drizzle the hot reserved pasta water into the egg and miso mixture while stirring continuously. This helps create a creamy texture and gently cooks the eggs without scrambling.
- Combine Pasta and Bacon Fat: Add the drained spaghetti to the skillet with the bacon fat. Toss well to coat the pasta evenly.
- Add the Sauce: Pour the creamy sauce over the pasta and toss thoroughly to combine, using the residual heat from the skillet to cook the sauce gently without curdling the eggs.
- Add Bacon and Garnish: Return the crispy bacon pieces to the skillet, stir to distribute, then garnish the dish with additional parmigiano reggiano cheese and finely chopped green parsley. Serve immediately.
Notes
- Reserve Pasta Water: The hot pasta water contains starch that helps emulsify the sauce, creating a smooth and creamy texture while gently cooking the eggs.
- Remove from Heat: Combine the pasta and sauce off the heat to prevent the eggs from scrambling and to achieve a silky carbonara sauce.
- Bacon Fat: Leaving about a tablespoon of bacon fat in the skillet adds flavorful richness, but remove excess fat to avoid greasiness.
- Miso Paste: Use white or yellow miso paste for milder flavor; adjust quantity to taste depending on the saltiness and strength of your miso.
- Cheese: Parmigiano reggiano adds umami and depth; substitute with pecorino romano if desired.
- Chili Flakes: Adjust the amount for preferred spice level or omit if sensitive to heat.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 210 mg
