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Japanese-Style Miso Carbonara

A delightful fusion of Italian and Japanese flavors, this creamy miso carbonara elevates traditional pasta dishes with rich umami notes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Japanese
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 200 g spaghetti or fettuccine Choose your favorite pasta.
  • 2 large egg yolks Helps create a creamy sauce.
  • 1/2 cup heavy cream Adds richness.
  • 2 tablespoons miso paste Japanese fermented soybean paste.
  • 1/2 cup grated Parmesan cheese For additional flavor.
Meat
  • 100 g crispy bacon or pancetta Cook until crispy.
Seasoning and Garnish
  • Salt and pepper to taste Adjust according to preference.
  • Chopped green onions For garnish.

Method
 

Preparation
  1. Cook the spaghetti in salted boiling water until al dente.
  2. In a skillet, cook the bacon until crispy, then remove from heat.
  3. In a bowl, whisk together the miso paste, egg yolks, heavy cream, and Parmesan.
  4. Drain the pasta and reserve some pasta water.
Combining
  1. Mix the hot pasta with the bacon and then combine with the miso mixture, adding reserved pasta water as needed to create a creamy sauce.
  2. Season with salt and pepper and garnish with chopped green onions before serving.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet with a splash of water or cream. For a lighter dish, substitute turkey bacon or tofu. You can also make it vegan by swapping out the cream, egg yolks, and cheese for plant-based alternatives.