Description
This Miso Carbonara recipe is a flavorful twist on the classic Italian dish, combining umami-rich miso paste with crispy bacon and creamy eggs to create a luscious, savory pasta sauce. Perfect for a quick yet indulgent weeknight dinner, this dish balances spicy chili flakes and nutty Parmigiano Reggiano for a satisfying and unique meal.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Bacon & 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 plus more for garnish Parmigiano Reggiano cheese
- 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 one tablespoon in the skillet. Add red chili flakes, then turn off the heat.
- Prepare the Sauce: In a mixing bowl, whisk together the miso paste, eggs, egg yolks, and Parmigiano Reggiano cheese until smooth and well combined.
- Combine Sauce with Pasta Water: Slowly drizzle the hot reserved pasta water into the egg and miso mixture while stirring continuously to create a creamy sauce.
- Toss Pasta with Bacon Fat: Add the cooked spaghetti to the skillet with the bacon fat. Toss the pasta to coat it evenly.
- Add the Sauce: Pour the creamy sauce over the pasta and toss until the pasta is well coated and the sauce is evenly distributed.
- Add Bacon Back: Return the crispy bacon pieces to the skillet, mixing them back into the pasta.
- Garnish and Serve: Garnish the dish with additional Parmigiano Reggiano cheese and finely chopped green parsley. Serve immediately while warm.
Notes
- Reserve Pasta Water: The hot pasta water helps emulsify the sauce, creating a creamy texture while gently cooking the eggs.
- Take it off the Heat: Remove the skillet from direct heat before adding the egg and cheese mixture to prevent the eggs from curdling. The residual heat will cook the eggs softly and create a smooth sauce.
- Use Thick Bacon: Thick-cut bacon provides a better texture and more flavorful bite in this dish.
- Adjust Spice Level: You can reduce or omit the red chili flakes if you prefer a milder flavor.
- Cheese Substitution: Parmigiano Reggiano can be replaced with Pecorino Romano for a sharper taste if desired.
