Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Miso Carbonara Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Lulu
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion Italian-Japanese
  • Diet: Low Lactose

Description

This Miso Carbonara recipe is a unique twist on the classic Italian pasta dish, featuring a savory miso paste that adds depth and umami to the traditional creamy egg and cheese sauce. Crispy bacon, red chili flakes, and freshly ground black pepper elevate the flavor, while the reserved hot pasta water ensures a silky, smooth sauce that clings perfectly to each strand of spaghetti. Garnished with Parmigiano Reggiano and parsley, this dish is a delicious fusion of Japanese and Italian flavors that's 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

  1. 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 hot pasta water, then drain the pasta thoroughly.
  2. Cook the Bacon: In a large skillet over medium heat, cook the bacon pieces until they are crispy. Remove excess bacon fat, leaving about one tablespoon in the skillet. Add the red chili flakes, then turn off the heat to prevent burning.
  3. Prepare the Sauce: In a mixing bowl, whisk together the miso paste, whole eggs, egg yolks, and 1 cup Parmigiano Reggiano cheese until smooth and well combined.
  4. Create the Creamy Sauce: Slowly drizzle the hot reserved pasta water into the egg and miso mixture while continuously stirring to create a creamy and emulsified sauce.
  5. Combine Pasta and Bacon Fat: Add the cooked spaghetti to the skillet containing the bacon fat. Toss the pasta to evenly coat it with the flavorful fat.
  6. Add the Sauce: Pour the prepared egg and miso sauce over the pasta and toss well to combine thoroughly, using the residual heat from the skillet to gently cook the eggs without scrambling them.
  7. Finish the Dish: Return the cooked bacon pieces to the skillet and mix them into the pasta. Serve immediately, garnished with additional Parmigiano Reggiano cheese and finely chopped green parsley.

Notes

  • Reserve hot pasta water: The hot water helps emulsify the sauce, achieving a creamy texture and cooking the eggs gently.
  • Take it off the heat: To avoid curdling, remove the skillet from stove heat before adding the egg-based sauce, allowing residual heat to create a silky sauce.
  • You can substitute thick bacon with pancetta for a more traditional carbonara flavor.
  • Adjust red chili flakes to your preferred spice level for added heat.
  • Use freshly grated Parmigiano Reggiano for the best flavor and texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 2 g
  • Sodium: 750 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 210 mg

Find it online: https://lulufeasts.com/miso-carbonara-pasta-recipe/