2-4ouncespancettavegetarian: sub with porcini mushrooms
8ouncesspaghetti
½cupwhole milk or heavy cream
3egg yolkspasture raised or high quality eggs
1cupparmesan cheeseshredded
1tablespoonmiso paste
1garlicminced
½tablespoonsalt
½teaspoonblack pepper
1tablespoonolive oil
chopped chivesoptional
Instructions
Boil spaghetti in a pot with ½ tablespoon salt until pasta is al dente. Follow package instructions for al dente cooking instructions.
Separate egg yolk from the egg whites. 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.
Heat pan to medium. Once pan is hot, add 1 tablespoon olive oil and pancetta. Fry until pancetta is golden.
Add whole milk and miso paste in the pan and mix everything together until miso has melted.
Add cooked pasta in the pan and cook for one minute. Turn off the heat.
Add the egg yolk and cheese mixture in the pasta and stir quickly to combine. The pasta should have a thick sauce.
To plate, add chives and extra cheese if you like. For extra creamy carbonara, add an extra egg yolk! Hope you enjoy!