Description
This Miso Carbonara recipe is a delightful fusion of traditional Italian carbonara and Japanese miso paste, creating a creamy, savory pasta dish with a hint of umami. Featuring crispy bacon, a perfectly emulsified egg and cheese sauce, and a touch of chili flakes for subtle heat, this recipe is quick to prepare and perfect for a comforting dinner.
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 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 excess bacon fat, leaving only about one tablespoon in the skillet. Add the red chili flakes and freshly ground black pepper, then turn off the heat.
- 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 mixture while stirring continuously to create a creamy, smooth sauce.
- Combine Pasta and Bacon Fat: Add the cooked spaghetti to the skillet with the remaining bacon fat. Toss well to coat the pasta evenly.
- Add the Sauce: Pour the prepared sauce over the pasta and toss continuously until the sauce fully coats the spaghetti and looks creamy.
- Add Bacon Back: Return the crispy bacon pieces to the skillet and gently toss to combine everything together.
- Serve: Plate the pasta and garnish with additional Parmigiano Reggiano cheese and finely chopped green parsley for a fresh finish.
Notes
- Reserve Pasta Water: Hot pasta water helps emulsify the sauce, achieve a creamy texture, and gently cook the eggs without scrambling.
- Take it Off the Heat: To prevent the eggs from curdling, always remove the skillet from the stovetop before adding the egg and cheese sauce. Use the residual heat to create a silky sauce.
- Use Thick Bacon: Thick-cut bacon ensures crispiness and a more substantial texture in every bite.
- Adjust Chili Flakes: Add or reduce chili flakes according to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 230 mg
