Ingredients
Scale
8 ounces of spaghetti
4 slices of thick bacon, cut into small pieces
1 tbsp of miso paste
1 tsp of red chili flakes
1 tsp of freshly ground black pepper
1/2 cup of hot reserved pasta water
2 eggs
2 egg yolks
1 cup plus more for garnish parmigiano reggiano cheese
Garnish with finely chopped green parsley
Instructions
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.
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: mains
- Method: skillet
- Cuisine: asian/italian
