Description
This Miso Carbonara recipe offers a unique twist on the classic Italian dish by incorporating miso paste for an umami-rich flavor. Featuring crispy bacon, creamy egg-based sauce, and Parmigiano Reggiano cheese, it’s a quick yet indulgent pasta dish perfect for dinner.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Bacon and Seasonings
- 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 package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 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 a tablespoon in the skillet.
- Add Seasonings: Stir in the red chili flakes into the bacon fat then turn off the heat to prevent burning.
- Prepare the Sauce: In a mixing bowl, whisk together the miso paste, eggs, egg yolks, and Parmigiano Reggiano until smooth and combined.
- Create Creamy Sauce: Slowly drizzle the hot reserved pasta water into the egg and cheese mixture while stirring continuously to create a creamy sauce.
- Combine Pasta and Bacon Fat: Add the cooked spaghetti to the skillet with the bacon fat and chili flakes. Toss to coat the pasta evenly.
- Add the Sauce: Pour the creamy miso-egg sauce over the pasta and toss gently until well combined and the sauce clings to the spaghetti.
- Add Bacon Back: Return the crispy bacon pieces to the skillet and mix through the pasta.
- Serve and Garnish: Serve immediately, garnished with additional Parmigiano Reggiano cheese and finely chopped green parsley for freshness and flavor.
Notes
- Reserve Pasta Water: Hot pasta water helps emulsify the sauce, achieving a creamy texture and gently cooking the eggs.
- Take It Off the Heat: To prevent the eggs from curdling, mix the egg and cheese sauce with the pasta off the stovetop using the residual heat to cook the sauce smoothly.
- You can adjust red chili flakes to taste for spiciness.
- Use thick-cut bacon for better texture and flavor depth.
- For a vegetarian version, omit bacon and substitute with smoked mushrooms or tempeh.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 250 mg
