Description
This Miso Carbonara recipe offers a delightful twist on the classic Italian dish by incorporating savory miso paste for an umami-rich flavor. The dish features al dente spaghetti tossed with crispy bacon, a creamy egg and cheese sauce enhanced with miso, and a hint of red chili flakes for a gentle kick. Garnished with Parmigiano Reggiano and fresh parsley, it's a quick and satisfying fusion meal perfect for any occasion.
Ingredients
Scale
Pasta and Bacon
- 8 ounces spaghetti
- 4 slices thick bacon, cut into small pieces
Sauce
- 1 tablespoon miso paste
- 1 teaspoon red chili flakes
- 1 teaspoon freshly ground black pepper
- ½ cup hot reserved pasta water
- 2 eggs
- 2 egg yolks
- 1 cup Parmigiano Reggiano cheese, plus more for garnish
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 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 one tablespoon in the skillet.
- Add Red Chili Flakes: Sprinkle the red chili flakes into the skillet with bacon fat, 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 Parmigiano Reggiano cheese until smooth and well combined.
- Emulsify the Sauce: Slowly drizzle the hot reserved pasta water into the egg and miso mixture while stirring continuously to create a creamy sauce.
- Toss the Pasta: Add the cooked spaghetti into the skillet with the bacon fat and chili flakes. Toss well to coat the noodles evenly.
- Add the Sauce to Pasta: Pour the creamy miso-egg sauce over the spaghetti and toss immediately until the pasta is fully coated and the sauce thickens.
- Combine Bacon: Add the crispy bacon pieces back into the skillet with the pasta and gently mix to distribute them throughout the dish.
- Serve and Garnish: Plate the Miso Carbonara and garnish with additional Parmigiano Reggiano cheese and finely chopped green parsley for a fresh, vibrant finish.
Notes
- Reserve pasta water carefully, as its starch content helps emulsify the sauce to achieve a creamy texture and ensures the eggs cook gently without scrambling.
- Remove the skillet from heat before adding the egg mixture to prevent curdling; the residual heat will cook the eggs softly to create a smooth sauce.
- Use thick-cut bacon for a meatier texture and better crispiness in the final dish.
- Feel free to adjust red chili flakes to taste based on your preferred spice level.
- Freshly ground black pepper is essential to enhance the classic carbonara flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 245 mg
