Description
This Miso Carbonara recipe combines the classic creamy texture of Italian carbonara with the umami depth of miso paste, creating a flavorful twist on a traditional favorite. The crispy bacon, spicy red chili flakes, and rich Parmigiano Reggiano come together beautifully for a unique and delicious pasta dish.
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 whole 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, about 9 to 11 minutes. Reserve 1 cup of pasta water, then drain the pasta.
- Cook the Bacon: Heat a large skillet over medium heat. Add the bacon pieces and cook until crispy, about 6 to 8 minutes. Remove excess bacon fat, leaving about 1 tablespoon in the skillet.
- Add Spice: Stir in the red chili flakes and freshly ground black pepper into the skillet with the bacon. Then remove the skillet from heat to prevent the eggs from curdling later.
- 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: Gradually drizzle the hot reserved pasta water into the miso egg mixture while continuously stirring to create a creamy and smooth sauce.
- Toss Pasta with Bacon Fat: Add the drained spaghetti to the skillet with the bacon fat and toss to coat thoroughly.
- Add Sauce to Pasta: Pour the prepared sauce over the pasta and toss quickly and gently until every strand is coated and the sauce thickens slightly from the residual heat.
- Combine Bacon: Add the crispy bacon back into the skillet and toss everything together to ensure even distribution.
- Serve and Garnish: Plate the pasta and garnish generously with additional Parmigiano Reggiano cheese and finely chopped green parsley for freshness.
Notes
- Reserve Pasta Water: Use hot reserved pasta water to help emulsify the sauce and create that velvety carbonara texture.
- Remove from Heat Before Adding Sauce: Combining the egg mixture with pasta off the direct heat prevents the eggs from scrambling, allowing the sauce to remain silky.
- Bacon Fat: Keeping about a tablespoon of bacon fat in the pan enhances the flavor and helps coat the pasta nicely.
- Parmigiano Reggiano: Use authentic Parmigiano Reggiano for the best flavor and creaminess in the sauce.
- Spice Level: Adjust the amount of red chili flakes to your personal taste for more or less heat.
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 275 mg
