Japanese Miso Carbonara - Marion's Kitchen

miso paste

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree adds creaminess with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie cheese alternative.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is leaner while maintaining flavor.

spaghetti

🥗Healthier: whole wheat pasta

💰Cheaper: penne

Whole wheat pasta offers more fiber.

Crack whole eggs and egg yolks into a bowl.

Add miso paste and grated parmigiano-reggiano cheese to the bowl.

Mash the ingredients together to break up the miso, then whisk until combined.

Add a dash of freshly ground black pepper to the mixture and set aside.

Cut double smoked bacon into thick chunks.

Place bacon into a hot pan without any oil to render its fat.

Once the bacon starts rendering fat, add a little olive oil to create a thin film in the pan.

Cook the bacon until it looks and smells good, then remove from heat.

Boil water in a pot and add two big handfuls of salt.

Add 100 grams of spaghetti per person to the boiling salted water.

Taste the pasta to check for doneness; it should be slightly past al dente but still chewy.

Reserve some pasta water before draining the spaghetti.

Transfer the drained spaghetti directly into the pan with the bacon.

Add the egg, cheese, and miso mixture to the hot pasta immediately.

Mix thoroughly while the pasta is still hot, ensuring the sauce thickens and becomes glossy.

If the sauce is too thick, add reserved pasta water as needed.

Serve immediately, garnishing with additional cheese and Japanese furikake seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens