Description
A rich and umami-packed twist on classic carbonara, combining creamy eggs, salty cheese, and savory miso for a bold, comforting pasta dish.
Ingredients
Pasta
- 200 g spaghetti
Egg Mixture
- 2 large eggs
- 1 egg yolk
- 40 g grated Parmesan cheese
- 1 tablespoon white miso paste
- Black pepper, to taste
Pancetta Mixture
- 100 g pancetta or bacon, diced
- 1 garlic clove, minced
Instructions
- Cook Pasta: Boil the spaghetti in salted water until al dente, then reserve 1/2 cup of pasta cooking water and drain the rest.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, egg yolk, grated Parmesan cheese, white miso paste, and black pepper until fully combined.
- Cook Pancetta and Garlic: In a pan over medium heat, cook the diced pancetta until crispy. Add the minced garlic and sauté briefly until fragrant, but do not burn the garlic.
- Toss Pasta: Add the drained spaghetti directly into the pan with pancetta and garlic, tossing to coat the pasta with the flavorful fat.
- Create Sauce Off Heat: Remove the pan from heat. Quickly pour in the egg mixture and toss rapidly, adding reserved pasta water in small amounts as needed to form a smooth and creamy sauce without scrambling the eggs.
- Serve: Plate the pasta immediately. Optionally, garnish with extra grated Parmesan cheese and freshly ground black pepper for enhanced flavor.
Notes
- Work off heat when adding the egg mixture to prevent scrambling and to achieve a smooth, creamy sauce.
- White miso paste provides a balanced umami flavor without overpowering the dish; avoid darker miso varieties for best results.
- Reserve some pasta water to adjust sauce consistency as needed.
- Serve immediately for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
