Description
This Miso Carbonara recipe offers a delicious twist on the classic Italian comfort food by incorporating savory miso paste into the creamy sauce. The combination of crispy bacon, umami-rich miso, and creamy eggs creates a unique, flavorful pasta dish that’s quick and satisfying.
Ingredients
Scale
Pasta
- 8 ounces spaghetti (cooked)
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
- 1/2 cup hot reserved pasta water
- 2 whole eggs
- 2 egg yolks
- 1 cup Parmigiano Reggiano cheese (plus more for garnish)
Garnish
- 1 tablespoon finely chopped green parsley (for garnish)
Instructions
- Preparation: Bring a large pot of salted water to a rolling boil. Cook the spaghetti for about 8-10 minutes or until al dente. Reserve 1 cup of hot pasta water before draining the spaghetti.
- Cook Bacon: In a large skillet over medium heat, add the bacon pieces. Cook them until crispy and golden brown, about 5-7 minutes. Remove excess fat, leaving just one tablespoon in the pan.
- Add Chili Flakes: Toss the red chili flakes into the skillet with the bacon, then turn off the heat. Allow the warmth to release the chili flakes’ flavor for about 30 seconds.
- Make the Sauce: In a mixing bowl, whisk together the miso paste, whole eggs, egg yolks, and Parmigiano Reggiano cheese until smooth and creamy, about 1-2 minutes.
- Incorporate Pasta Water: Gradually drizzle in the reserved hot pasta water while stirring continuously to create a velvety sauce.
- Combine Pasta and Bacon Fat: Add the cooked spaghetti to the skillet containing the bacon fat. Toss well to coat the pasta evenly.
- Mix Sauce and Pasta: Pour the creamy egg and miso mixture over the pasta and toss until the sauce is evenly combined.
- Add Bacon: Return the crispy bacon pieces to the skillet and mix them through the pasta thoroughly.
- Garnish and Serve: Finish by sprinkling additional Parmigiano Reggiano and finely chopped green parsley on top before serving.
Notes
- Reserve hot pasta water carefully as it helps to create a silky, smooth sauce.
- Use thick-cut bacon for better texture and flavor.
- Be sure to toss the pasta off the heat to avoid scrambling the eggs in the sauce.
- You can adjust the amount of chili flakes to your preferred level of spiciness.
- Freshly grated Parmigiano Reggiano adds the best flavor, but you can substitute with Pecorino Romano if desired.
