This is my take on miso carbonara recipe, one of the best fusion pasta recipes I have ever had. It has so much umami element it will blow your mind. You need to try this amazing recipe.
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This is a showstopper dish that can impress your family and friends. I love to make this for date nights with my husband and special occasions with friends. Great for holidays, Christmas and so much more.
If you love this, then you need to check out Spicy Miso Noodles, Asian Garlic Noodles, and Chili Garlic Noodles.
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Here's what you need to make
- spaghetti
- thick bacon
- miso paste
- red chili flakes
- black pepper
- pasta water
- eggs
- egg yolk
- parmigiano reggiano cheese
- green parsley
See recipe card for quantities.
How to make Miso Carbonara
Miso Carbonara is a showstopper. Easy and delicious, you need to make it.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Cook the Bacon:
- In a large skillet over medium heat, cook the bacon pieces until crispy. Get rid of some of the bacon fat and only leave only a tablespoon.
- Add red chili flakes then turn off the heat.
Prepare the Sauce:
- In a mixing bowl, whisk together the miso paste, eggs, egg yolk, and Parmigiano Reggiano until smooth.
- Use the hot reserved pasta water and slowly drizzle on the sauce stirring continuously to create a creamy sauce
Combine Pasta and Bacon:
- Add the cooked spaghetti to the skillet with the bacon fat. Toss to coat.
Add the Sauce:
- Add the sauce to the pasta and toss until well combined.
Serve:
- Add the bacon back into the skillet
- Garnish with additional Parmigiano Reggiano and finely chopped parsley.
Substitutions
- Pasta - Use fresh pasta fettuccine or linguine instead of spaghetti.
- Bacon - Substitute pancetta for the saltiness.
- Miso Paste - Use red miso paste for a stronger umami flavor.
- Red Chili Flakes - Add shichimi togarashi for spiciness.
- Parmigiano Reggiano Cheese - Pecorino Romano cheese for a sharper flavor.
- Green Parsley - Substitute with scallion greens for freshness.
Equipment
- Large skillet
- Pot for boiling pasta
- Large bowl
- Whisk
- Knife
- Cutting board
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How to store and reheat
Storing:
Place leftover miso carbonara in an airtight container and refrigerate promptly for up to 2 days to maintain freshness.
Reheating:
Warm gently in a pan over low heat, stirring continuously. Add a splash of reserved pasta water to restore creaminess and prevent the eggs from scrambling. Avoid high heat for best results.
Top tips for success
- Reserve Pasta Water: hot pasta water will help emulsify the sauce, achieve a creamy texture, and cook the eggs.
- Take it off the heat: the eggs will curdle if you combine the pasta and the sauce on the stovetop. You need to remove the pan from the stove and mix in the egg and cheese mixture. Using the residual heat cook the eggs and make the sauce creamy.
Miso Carbonara Recipe- FAQs
Remove the pan from the heat before adding the egg and cheese mixture. The eggs will curdle if you combine the pasta and the sauce on the stovetop. Using the residual heat and hot reserved pasta water cook the eggs and make the sauce creamy.
Although this is not a traditional way of cooking carbonara, traditional Italian carbonara relies on eggs and Parmesan cheese for creaminess, not cream. Adding cream changes the authentic flavor and texture. For an Asian fusion twist, you can use red miso paste for umami and spice.
The eggs cooked too quickly from high heat. Always combine the egg mixture with the pasta off the heat in a large bowl to avoid scrambling. Use low heat and residual heat to ensure a smooth, creamy texture.
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How to serve Miso Carbonara
As a busy mom, I tend to keep things simple for dinner and stick to a protein, side, salad, or roasted vegetables. Here are some ideas for Miso Carbonara.
- Serve with rice and a side of Garlic Braised Kale.
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Miso Carbonara
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, cook the bacon pieces until crispy. Get rid of some of the bacon fat and only leave only a tablespoon.
- Add red chili flakes then turn off the heat.
- In a mixing bowl, whisk together the miso paste, eggs, egg yolk, and Parmigiano Reggiano until smooth.
- Use the hot reserved pasta water and slowly drizzle on the sauce stirring continuously to create a creamy sauce
- Add the cooked spaghetti to the skillet with the bacon fat. Toss to coat.
- Add the sauce to the pasta and toss until well combined.
- Add the bacon back into the skillet
- Garnish with additional Parmigiano Reggiano and finely chopped parsley.
Notes
- Reserve Pasta Water: hot pasta water will help emulsify the sauce, achieve a creamy texture, and cook the eggs.
- Take it off the heat: the eggs will curdle if you combine the pasta and the sauce on the stovetop. You need to remove the pan from the stove and mix in the egg and cheese mixture. Using the residual heat cook the eggs and make the sauce creamy.
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Kimmy says
Didn't expect it to be this good, Good job on this one Carmen!
Julia says
First time to try a pasta with miso, let see 😊