Spicy Miso Carbonara
This pasta dish is a fusion of Japanese and Italian flavors. It's unique, full of umami, and so satisfying!
Servings: 4
Equipment
Ingredients
- 4 oz Bacon
- 1/4 cup White Miso
- 2 tablespoon Sambal Oelek or other chili garlic sauce
- 1 teaspoon Red Pepper Flakes optional; more or less to taste
- 1 teaspoon Black Pepper freshly ground; more to serve
- 4 Eggs
- 1 cup Parmesan Cheese freshly grated; more to serve
- 1 lb Pasta a long shape like spaghetti or linguine works well; reserve 1 cup of pasta water
- Sliced Green Onion and Furikake to serve
Instructions
- Cook the bacon in a pan over medium heat on both sides until cripsy. Remove to a paper towel lined plate. Cut into small pieces once cool.
- In a medium bowl, whisk together the miso paste, sambal oelek, red pepper flakes, and black pepper. Add the eggs and whisk again. Finally add the parmesan cheese and 1/4 cup of hot pasta water. Whisk until well combined.
- Cook pasta according to package instructions in salted water until al dente. Reserve 1 cup of pasta water.
- Add the chopped bacon to a large bowl. Immediatly add the cooked pasta and egg mixture to the same bowl. Quickly toss everything together so the eggs don't scramble. Add hot pasta water as needed. The heat of the pasta and pasta water will cook the eggs.
- Serve right away with extra parmesan cheese, black pepper, sliced green onion, and furikake seasoning.
Video
@carolbeecooks Miso Carbonara. The most amazing and unique blend of Italian and Japanese flavors 🤍 #carbonara #miso #pasta #italian #japanese
♬ original sound - Carolyn | Easy Recipes
Nutrition
Calories: 751kcal | Carbohydrates: 95g | Protein: 34g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 1444mg | Potassium: 496mg | Fiber: 5g | Sugar: 5g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 286mg | Iron: 3mg
