Description
A delicious fusion of Italian and Japanese flavors, this Miso Carbonara recipe combines classic carbonara ingredients with savory miso paste for a creamy, flavorful pasta dish enhanced with crispy bacon and a touch of heat from red chili flakes.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Bacon
- 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 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 Spices: Add the red chili flakes to the skillet with the bacon fat, then turn off the heat to prevent burning the spices.
- 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 Creamy Sauce: Slowly drizzle the hot reserved pasta water into the egg and cheese mixture while stirring continuously to form a creamy sauce that will coat the pasta.
- Toss Pasta with Bacon Fat: Add the cooked spaghetti back into the skillet with the bacon fat and chili flakes. Toss well to coat all the noodles evenly.
- Add the Sauce: Pour the prepared miso and cheese sauce over the pasta and toss until the pasta is fully coated and creamy.
- Add Bacon and Serve: Return the crispy bacon pieces to the skillet and give everything a final toss. Plate the pasta and garnish with additional Parmigiano Reggiano cheese and finely chopped green parsley for freshness and flavor.
Notes
- Reserve hot pasta water to help emulsify the sauce, achieving a creamy texture and cooking the eggs gently.
- Remove the skillet from heat before adding the egg-based sauce to prevent curdling and ensure a smooth, creamy carbonara.
- Use freshly grated Parmigiano Reggiano for the best flavor and melt.
- Adjust chili flakes to your preferred spice level, or omit for a milder dish.
- Use thick-cut bacon for a heartier texture and richer taste.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 230 mg
