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