Miso Carbonara Pasta

Miso Carbonara Pasta

Miso carbonara pasta is super creamy and fragrant. The miso paste makes the dish super savory and umami! I can’t believe how fragrant the miso made the overall pasta dish. You have to try this!

Also, the dish doesn’t use too many ingredients, but the quality of the egg and parmesan cheese is very important. You mix the egg mixture in the pasta at the end to make the creamy sauce. If you want to make this pasta dish vegetarian, you can sub the pancetta with mushroom.

INGREDIENTS YOU NEED FOR YOUR MISO CARBONARA:

• 2 to 4 oz pancetta or diced porcini mushrooms
• 8 oz spaghetti or bucatini
• ½ cup whole milk or heavy cream
• 2 to 3 pasture-raised egg yolk (high quality eggs)
• 1 cup parmesan cheese, shredded
• 1 tablespoon miso paste
• 1 garlic, minced
• ½ tablespoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• chives (optional)

STEPS TO MAKE THE MISO CARBONARA:

1. Boil spaghetti in a pot with ½ tablespoon salt until pasta is al dente. Follow package instructions for al dente cooking instructions.
2. Separate egg yolk from the egg white. Then to make the sauce, combine 3 egg yolks with 1 cup parmesan cheese, minced garlic and ½ teaspoon freshly ground pepper. Mix together until well-combined and set aside.
3. Heat pan to medium, once warm, add olive oil and pancetta. Fry until pancetta is golden.
4. Add whole milk and miso paste in the pan and mix everything together until miso has melted.
5. Add cooked pasta in the pan and cook for one minute. Turn off the heat.
6. Add the egg yolk and cheese mixture in the pasta and stir quickly to combine. The pasta should have a thick sauce.
7. To plate, add chives and extra cheese if you like. For extra creamy carbonara, add an extra egg yolk! Hope you enjoy!

More Delicious Recipes!

• Japanese cream stew – creamy chicken cooked along with broccoli and carrots for a hearty dish!
• Easy tan tan udon – creamy and fragrant udon noodles in a soy based broth.