Dinner
Miso Carbonara
An Italian-Japanese fusion pasta, spaghetti finished in a silky egg and white miso emulsion where the miso replaces half the pecorino as a structural umami layer, deepening the savoury richness without changing the technique.
$5
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
38gProtein
28gFat
54gCarbs
1gSugar
2gFiber
1180mgSodium
285mgChol
0gSat Fat
Goes well with
Italian White Wine - Pinot Grigio
local
Japanese Yuzu Tea
international
High Protein
fusion-kitchen
Instructions
1
Prep
Cut 120g pancetta into 1cm lardons. Finely grate 50g pecorino and 30g parmesan. Crack 1 tsp black pepper coarsely. Whisk together 4 egg yolks, 1 whole egg, 1.5 tbsp white miso paste, grated pecorino, parmesan, and cracked pepper until completely smooth.
2
Boil
Bring a large pot of heavily salted water to a rolling boil. Add 200g spaghetti, cook according to packet instructions until al dente. Reserve 100ml cooking water before draining.
3
Saute
While pasta cooks, place pancetta in a cold wide frying pan over medium heat. Cook 6 to 8 minutes until fat renders fully and lardons turn golden and crisp. Remove from heat.
4
Build
Add drained spaghetti directly to the pancetta pan off the heat. Toss to coat in pork fat. Pour egg and miso mixture over pasta. Toss continuously and vigorously for 1 minute.
5
Finish
Add reserved pasta water 1 tbsp at a time, tossing after each addition, until sauce is silky, glossy, and clings to each strand—not scrambled or watery. Work quickly; lift pan off heat if it feels too hot.
6
Plate
Divide between two warm bowls. Finish with extra pecorino and a generous crack of black pepper. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g200g spaghetti, dried
- 120g120g pancetta or guanciale
- 44 large egg yolks
- 11 large egg
- 1.5 tbsp1.5 tbsp white miso paste
- 50g50g pecorino romano
- 30g30g parmesan
- 1 tsp1 tsp black pepper
- 100ml100ml pasta cooking water
- fine sea salt
