Traditional Italian carbonara gets an umami twist with the addition of miso paste. Creamy, rich, and savory, this dish combines spaghetti with a silky miso-infused egg yolk sauce, crispy pancetta, and a sprinkle of nori strips.
Servings:
4 servings
Prep Time:
10 minutes
Cook Time:
20 minutes
Ingredients:
- For the Carbonara:
- 400 grams spaghetti
- 150 grams pancetta, diced
- 2 tablespoons white miso paste
- 4 large egg yolks
- 1 cup grated Parmesan cheese
- 1/2 cup pasta cooking water (reserved)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For Garnish:
- 1 sheet nori, cut into thin strips
- 2 tablespoons chopped fresh parsley (optional)
Instructions:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
- Prepare the Sauce:
- In a medium bowl, whisk together the egg yolks, miso paste, and grated Parmesan cheese until smooth and well combined.
- Cook the Pancetta:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced pancetta and cook until crispy, about 5-7 minutes.
- Remove the pancetta from the skillet and set aside, leaving the rendered fat in the skillet.
- Combine and Serve:
- Reduce the heat to low and add the cooked spaghetti to the skillet, tossing to coat with the pancetta fat.
- Remove the skillet from heat and quickly pour in the egg yolk mixture, tossing vigorously to combine. Add the reserved pasta cooking water a little at a time until the sauce reaches the desired consistency.
- Season with salt and black pepper to taste.
- Stir in the crispy pancetta.
- Garnish and Serve:
- Divide the miso carbonara among serving plates.
- Garnish with nori strips and chopped parsley, if using.
- Serve immediately and enjoy the umami-rich twist on a classic carbonara!