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Miso Carbonara with Crispy Bacon Recipe

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4.5 from 22 reviews

This Miso Carbonara recipe is a delicious fusion of traditional Italian carbonara with a savory umami twist from miso paste. It combines crispy bacon, creamy eggs, and Parmigiano Reggiano cheese to create a rich, comforting pasta dish enhanced with spicy chili flakes and fresh parsley garnish.

Ingredients

Scale

Pasta

  • 8 ounces spaghetti

Bacon and Seasonings

  • 4 slices thick bacon, cut into small pieces
  • 1 teaspoon red chili flakes
  • 1 teaspoon freshly ground black pepper

Sauce

  • 1 tablespoon miso paste
  • 2 whole eggs
  • 2 egg yolks
  • 1 cup Parmigiano Reggiano cheese plus more for garnish
  • ½ cup hot reserved pasta water

Garnish

  • Finely chopped green parsley

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
  2. Cook the Bacon: In a large skillet over medium heat, cook the bacon pieces until crispy. Remove some of the bacon fat, leaving about one tablespoon in the pan. Add the red chili flakes and freshly ground black pepper, then turn off the heat.
  3. Prepare the Sauce: In a mixing bowl, whisk together the miso paste, whole eggs, egg yolks, and Parmigiano Reggiano cheese until smooth and well combined.
  4. Create the Creamy Sauce: Slowly drizzle in the hot reserved pasta water to the egg mixture while stirring continuously. This will help create a creamy sauce texture without scrambling the eggs.
  5. Combine Pasta and Bacon Fat: Add the drained spaghetti to the skillet with the bacon fat and toss to coat the noodles evenly.
  6. Add the Sauce: Pour the creamy miso and egg mixture over the pasta and toss thoroughly to combine, ensuring the sauce coats all the spaghetti strands.
  7. Finish the Dish: Add the cooked bacon pieces back into the skillet and mix gently. Garnish with additional Parmigiano Reggiano cheese and finely chopped green parsley before serving.

Notes

  • Reserve Pasta Water: hot pasta water helps emulsify the sauce and creates a silky texture while gently cooking the eggs.
  • Take it Off the Heat: to prevent eggs from curdling, combine the sauce and pasta off the stove using residual heat, which cooks the eggs gradually.
  • Use Fresh Parmigiano Reggiano for best flavor and creaminess.
  • Adjust chili flakes based on your preferred spice level.

Nutrition

Find it online: https://judyrecipes.com/miso-carbonara-with-crispy-bacon-recipe/