Miso Carbonara
Classic Italian carbonara enriched with a spoonful of white miso paste for deep umami flavor.
Total
30 min
Prep
10 min
Cook
20 min
Serves
2
Servings
Recipe serves 2
Ingredients
- 200 g Spaghetti
- 100 g Guanciale or pancetta, diced
- 3 Egg yolks
- 1.5 tbsp White miso paste
- 50 g Pecorino Romano, finely grated
- 1 tsp Black pepper, freshly cracked
- 120 ml Reserved pasta water
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 9-10 minutes. Reserve 120 ml pasta water before draining.
- 2
Meanwhile, render the guanciale in a large skillet over medium heat until crisp, 6-8 minutes. Turn off the heat.
- 3
In a bowl, whisk the egg yolks, miso paste, Pecorino, and black pepper into a smooth paste.
- 4
Toss the drained hot pasta with the guanciale in the skillet off the heat for 30 seconds to cool slightly.
- 5
Add the miso-egg mixture and the reserved pasta water, tossing vigorously until the sauce is glossy and creamy, about 1-2 minutes. Serve immediately with extra Pecorino and pepper.
Nutrition per serving
Calories
640
32% of a 2,000 kcal day
| Protein | 27 g |
| Carbohydrate | 62 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 1150 mg |
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