Miso Carbonara is a delightful fusion dish that combines the creamy richness of Italian pasta with the umami depth of Japanese miso. This unique recipe will bring a sophisticated twist to your dinner table.
Ingredients
- 200g spaghetti
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons white miso paste
- 100g pancetta, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- Salt to taste
- Chopped parsley for garnish
Instructions
- Cook the spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- In a small bowl, beat the eggs and mix in the grated Parmesan cheese and miso paste until well combined.
- In a large pan, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes.
- Add the minced garlic to the pan and sauté for an additional minute until fragrant.
- Reduce the heat to low and add the cooked spaghetti to the pan with pancetta and garlic. Toss well to combine.
- Remove the pan from heat and quickly stir in the egg, cheese, and miso mixture, along with a splash of reserved pasta water, to create a creamy sauce. Add more pasta water if needed to achieve the desired consistency.
- Season with black pepper and salt to taste.
- Serve immediately, garnished with chopped parsley.
Notes
For a vegetarian version, omit the pancetta and use a bit more garlic or smoked paprika for added flavor.