"Spicy Miso Carbonara!" Try This Trending Recipe NOW! You'll Be Glad You Did! #easycooking #food

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Gather ingredients: 12 oz of spaghetti, 3 large fresh eggs, 1/2 cup of finely grated Parmesan cheese, 2 tablespoons of white miso paste, 2 teaspoons of gochujang, 4 oz of pancetta or bacon, 2 cloves of garlic, salt, black pepper, and olive oil.

Bring a large pot of water to a rolling boil and season it generously with salt.

Drop in the spaghetti and cook according to package directions until al dente.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add the chopped pancetta or bacon and cook, stirring occasionally, until golden and crispy, about 5 to 7 minutes.

Turn the heat down to low and add minced garlic, sautéing for 30 seconds to 1 minute until fragrant, then turn off the heat.

In a medium bowl, crack the 3 eggs, add the 1/2 cup of grated Parmesan, 2 tablespoons of white miso, and 2 teaspoons of gochujang. Whisk until smooth and well combined.

Reserve about 1/2 cup of starchy pasta water before draining the pasta.

Drain the pasta and immediately add it to the skillet with the crispy pancetta and garlic, tossing to coat in the rendered fat.

Pour the egg and miso mixture over the hot pasta, tossing and stirring immediately to avoid scrambling the eggs.

If the sauce is too thick, add a splash of reserved pasta water until you reach the desired consistency.

Twirl a generous portion of the pasta into a warm bowl, ensuring to include crispy pancetta bits.

Finish with a sprinkle of grated Parmesan and freshly cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens