how to make miso carbonara

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.

Introduce the dish as miso carbonara, a non-traditional take on carbonara.

Discuss traditional carbonara ingredients: guanciale, egg yolks, parmesan or pecorino, and pepper.

Explain the substitution of guanciale with miso-rubbed pork jowl.

Mention garnishes like green onions, sesame seeds, lemon juice, uni, and ikura.

Show the pork jowl and explain it is from the neck/cheek of the pig and is underrated.

Rub the pork jowl with white miso and let it sit in the fridge for a day, or cook it immediately if short on time.

Cook the miso-rubbed pork jowl, noting that it may look burnt but that adds flavor.

Chop the cooked pork jowl into small bits for the pasta.

Advise using dry pasta instead of fresh to avoid overcooking.

Cook the pasta in salted water, ensuring it looks thin while cooking down.

Emphasize the technique of emulsifying pasta water with cheese to create the sauce.

Twist the pasta with a ladle and add a squeeze of lemon juice before serving.

Use chopsticks to serve, humorously noting their superiority as utensils.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens