Japanese-Style Miso Carbonara

Ingredients

• 200 g Spaghetti
• 100 g Pancetta, diced
• 2 tbsp White miso paste
• 3 Egg yolks
• 50 g Pecorino Romano, finely grated
• 1 tsp Black pepper, freshly ground
• 1 tbsp Unsalted butter(optional)
• 2 Scallions, thinly sliced(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the spaghetti until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water before draining.

2. 2

   While the pasta cooks, whisk together the egg yolks, miso paste, grated Pecorino, and black pepper in a bowl until smooth.

3. 3

   Heat a large skillet over medium heat and render the diced pancetta (with butter, if using) until crispy and golden, about 5-6 minutes. Remove from heat.

4. 4

   Add the hot drained pasta to the skillet and toss with the pancetta fat. Add a splash of reserved pasta water to loosen.

5. 5

   Off the heat, quickly pour in the miso-egg mixture, tossing vigorously so the residual heat creates a creamy sauce without scrambling the eggs. Add more pasta water as needed for a glossy consistency.

6. 6

   Divide between two bowls, top with sliced scallions and extra Pecorino and pepper, and serve immediately.