Description
This Miso Carbonara recipe offers a delightful twist on the classic Italian pasta dish by incorporating savory miso paste and a hint of chili flakes for an umami-rich, creamy sauce. Crisp bacon and freshly grated Parmigiano Reggiano cheese enhance the flavors, making this a satisfying and unique meal perfect for any pasta lover.
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 and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon pieces until crispy. Drain excess bacon fat, leaving only about one tablespoon in the skillet.
- Add Chili Flakes: Stir in the red chili flakes, then turn off the heat to prevent overcooking.
- Prepare the Sauce: In a mixing bowl, whisk together the miso paste, eggs, egg yolks, and Parmigiano Reggiano cheese until smooth and well combined.
- Create the Creamy Sauce: Slowly drizzle the hot reserved pasta water into the sauce mixture while continuously stirring to help emulsify and achieve a creamy texture.
- Combine Pasta and Bacon: Add the cooked spaghetti to the skillet with the reserved bacon fat and toss well to coat the pasta evenly.
- Add the Sauce: Pour the prepared sauce over the pasta and toss quickly and thoroughly to combine everything evenly without scrambling the eggs.
- Reincorporate the Bacon: Add the crispy bacon pieces back into the skillet and toss gently to distribute.
- Serve: Plate the pasta and garnish generously with additional Parmigiano Reggiano cheese and finely chopped green parsley for a fresh finish.
Notes
- Reserve Pasta Water: The hot pasta water helps emulsify the sauce, creating a creamy texture and gently cooking the eggs without scrambling.
- Take It Off the Heat: To avoid curdling the eggs, remove the pan from heat before mixing in the egg and cheese mixture. The residual heat cooks the eggs to make the sauce silky.
- Adjust Spice Level: You can reduce or omit the red chili flakes if you prefer a milder flavor.
- Use Fresh Cheese: For best flavor and texture, freshly grate Parmigiano Reggiano rather than pre-grated cheese.
- Substitute Pasta: Though spaghetti is traditional, you may use other long pasta like fettuccine or linguine if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 195 mg
