Carbonara is already built on deeply savoury ingredients, which makes white miso a natural addition. Here, it’s whisked with egg yolks, Romano and black pepper to create a silky sauce that clings to the spaghetti, while crisp bacon and a sprinkle of furikake add even more savoury depth. It’s a clever twist on carbonara that comes together almost as quickly as the classic.

Creamy Miso Carbonara

Soo Kim

This creamy miso carbonara combines spaghetti, egg yolks, cheese and crispy bacon with white miso for a savoury twist on the classic pasta.

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Ingredients

5 egg yolks
2½ tbsp white miso paste
½ cup finely grated Romano cheese or Grana Padano
1 tsp freshly ground pepper
450 g spaghetti
150 g thick-cut bacon cut into strips, or diced pancetta
furikake for garnish
finely grated Parmesan or Grana Padano for garnish

Instructions

In large bowl, whisk together egg yolks, miso, Romano and pepper until combined.
In large pot of boiling salted water, cook pasta following package directions until al dente.
Meanwhile, cook bacon in large skillet over medium-high heat until bacon is browned, 5 to 6 minutes. Set pan aside.
Reserve 1 cup pasta water, then drain pasta; add pasta to bacon pan. Stir ½ cup pasta into egg mixture, then add to pasta pan, stirring and tossing until it thickens, adding more pasta water is sauce becomes too thick.
Divide pasta among plates. Garnish with furikake and Parmesan and serve.

Keyword Carbonara, miso carbonara, miso paste, pasta recipes, quick pasta dinners, Spaghetti

ELLE Gourmet Tips

1. Save more pasta water than you think you’ll need.
The starchy cooking water loosens the egg-and-cheese mixture and helps it turn glossy and creamy. Reserve a full cup before draining.

2. Temper the egg mixture.
Whisking hot pasta water into the egg yolks before adding them to the pan helps create a smooth sauce rather than scrambled eggs.

3. Keep the pan off direct heat.
Add the egg mixture after the bacon pan has been set aside. The residual heat from the pan and hot spaghetti is enough to thicken the sauce while keeping it silky.

4. Go easy on the salt.
Miso, bacon or pancetta, and the cheeses all bring plenty of saltiness. Use lightly salted pasta water and taste the finished carbonara before adding any more.