Description
This miso carbonara is a bold twist on a classic Italian dish, blending creamy miso-egg sauce with chili, Parmesan, and al dente spaghetti. No bacon needed, just pure umami.
Ingredients
8 oz spaghetti
1 tbsp miso paste
1 tsp red chili flakes
1 tsp black pepper
½ cup hot reserved pasta water
2 eggs
2 egg yolks
1 cup Parmigiano Reggiano cheese (plus more to garnish)
Chopped parsley (for garnish)
Instructions
-
Boil Pasta
Cook spaghetti until al dente. Reserve 1 cup of pasta water and drain. -
Mix Sauce
In a bowl, whisk miso paste, eggs, yolks, and cheese. Slowly add ½ cup hot pasta water while whisking. -
Flavor Base
In a skillet, add 1 tbsp oil. Stir in chili flakes and black pepper. Turn off heat. -
Combine Pasta
Add pasta to skillet. Toss to coat with spices. -
Add Sauce
Off the heat, pour in egg-miso mixture. Stir constantly until creamy. -
Serve
Garnish with more cheese and parsley. Serve immediately.
Notes
- White miso gives a subtle flavor; red miso adds more depth
- Keep heat off while mixing sauce to prevent curdling
- Add mushrooms for extra umami
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: pasta
- Method: Stovetop
- Cuisine: Fusion (Italian-Japanese)
