Description
A flavorful twist on classic carbonara featuring miso paste for an umami-rich creamy sauce combined with crispy bacon, spaghetti, and a touch of heat from chili flakes. This Miso Carbonara is a quick and delicious pasta dish perfect for dinner.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Bacon and Sauce
- 4 slices thick bacon, cut into small pieces
- 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
- Finely chopped green parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve 1 cup of the hot pasta water and then drain the pasta.
- Cook the Bacon: Heat a large skillet over medium heat and cook the bacon pieces until crispy. Drain excess fat, leaving about 1 tablespoon of bacon fat in the skillet. Add the red chili flakes and freshly ground black pepper, then turn off the heat.
- Prepare the Sauce: In a mixing bowl, whisk together the miso paste, eggs, egg yolks, and Parmigiano Reggiano cheese until the mixture is smooth and creamy.
- Make the Sauce Creamy: Slowly drizzle the hot reserved pasta water into the egg and cheese mixture while stirring continuously to emulsify and create a creamy sauce.
- Combine Pasta and Bacon: Add the drained spaghetti to the skillet with the bacon fat, tossing to coat the pasta evenly.
- Add the Sauce: Pour the prepared sauce over the pasta and toss continuously until the sauce is fully combined and creamy.
- Add Bacon Back: Return the crispy bacon pieces to the skillet and mix into the pasta.
- Serve: Garnish the pasta with additional Parmigiano Reggiano and finely chopped green parsley before serving.
Notes
- Reserve Pasta Water: Hot pasta water helps emulsify the sauce, making it creamy and ensuring the eggs cook gently without scrambling.
- Take it Off the Heat: Mixing the egg-based sauce off the stovetop prevents curdling; the residual heat is enough to create a silky texture.
- You can adjust the amount of chili flakes according to your preferred spice level.
- Use freshly grated Parmigiano Reggiano for the best flavor and texture.
- Ensure to save some pasta water just in case you need to loosen the sauce further.
