Creamy Miso Carbonara Recipe (Pasta With Guanciale)
This Miso Spaghetti Carbonara is where traditional Italian comfort food meets a bold, umami-packed Japanese twist. Think creamy pasta with the saltiness of bacon, the richness of Pecorino Romano, and the surprising depth of white miso paste—all in under 30 minutes! It’s the ideal combination of tradition and innovation, perfect for impressing your dinner guests or treating yourself to something extra special.
This miso carbonara pasta is such a fun traditional Italian carbonara, but with rich umami flavors and a delicious Asian twist! I love how fun this recipe is – it’s unexpected and special, yet a quick meal to whip up! Make sure to cook your pasta perfectly al dente for a nice tender bite!
If you’re looking for more yummy pasta recipes, I suggest my: white bolognese, san marzano tomato sauce, pasta with pancetta and peas, and arrabiata!
Why You’ll Love This Recipe
- Big Umami Energy: The white miso paste takes the creaminess of the parmesan and egg mixture to a whole new level of rich, savory goodness.
- Quick and Simple: This creamy pasta dish uses simple ingredients and comes together in less time than it takes to decide what to order for takeout!
- Flexible and Fun: With easy swaps and add-ins, this recipe transforms into a new favorite every time.
Ingredients
- Spaghetti: Classic pasta shape that holds the creamy miso sauce perfectly. Look for high-quality bronze-cut varieties for extra flavor and texture.
- Guanciale: For richness and a salty kick. Guanciale is traditional, but good-quality pancetta or thick-cut bacon works if you can’t find it!
- Egg yolks: Key for the creamy consistency—separate them carefully for the best result.
- Pecorino Romano cheese: Adds sharpness and complements the miso’s umami factor. You could also use parmesan cheese – use real Parmigiano Reggiano!
- White miso paste: The Japanese ingredient that elevates the dish with a subtle savory sweetness. Yellow miso also works for a slightly lighter flavor.
- Black pepper: Freshly ground is non-negotiable—its bold flavor balances the rich umami elements.
- Scallions: A garnish that adds color, freshness, and a hint of crunch.
Substitutions
- Meat Swap: Try swapping guanciale for crispy pancetta or a vegetarian option like smoked mushrooms for a meat-free twist.
- Miso Variety: Use yellow miso paste for a slightly milder umami flavor, or red miso for a bolder, earthier profile.
- Noodles: Try this miso carbonara with udon noodles instead of spaghetti for a yummy chewy bite!
Additions
- Chili Oil Drizzle: For a little heat and an extra layer of flavor, add a drizzle of chili garlic sauce or sambal oelek.
- Sesame Seeds: Sprinkle on toasted sesame seeds for a nutty crunch and an Asian-inspired finishing touch.
Step by Step Instructions
Cook the Spaghetti: Bring a large pot of water to a boil. Add 12 ounces of spaghetti and cook according to the package instructions until al dente.
- Reserve about 1 cup of pasta water before draining the spaghetti.
Cook the Guanciale: While the pasta cooks, place 7 ounces of guanciale (or pancetta or bacon) in a cold skillet.
Cook over medium heat for about 2-3 minutes per side until crispy.
Use a slotted spoon to remove the guanciale and drain it on paper towels. Leave the rendered fat in the skillet.
Prepare the Miso Carbonara Sauce
In a mixing bowl, whisk together 5 egg yolks, 3.5 ounces of grated Pecorino Romano cheese, 2 teaspoons of freshly ground black pepper, and 1 tablespoon of white miso paste.
Gradually add 1-2 tablespoons of reserved pasta water to the mixture to loosen it and help dissolve the miso.
Whisk until smooth.
Combine the Pasta and Sauce: Return the drained spaghetti to the skillet with the reserved guanciale fat over medium heat.
Toss the spaghetti to coat it evenly with the fat.
Remove the skillet from heat. Quickly pour the miso-egg yolk mixture over the pasta, tossing continuously with tongs to avoid scrambling the eggs.
Add reserved pasta water, a little at a time, until the sauce is smooth and creamy.
Add Guanciale and Serve: Stir the crispy guanciale into the pasta.
Serve immediately, garnished with additional Pecorino Romano cheese, black pepper, and scallions sliced on the diagonal for garnish.
Tips and Notes
- Timing is Everything: Toss the pasta with the egg miso mixture off the heat to prevent scrambling the eggs—let the residual heat do the work for you.
- Al Dente Pasta: Make sure to cook your pasta perfectly al dente for a nice bite!
- Pasta Water is Gold: Gradually add the reserved cup of pasta cooking water to achieve the perfect creamy consistency. Remember, you might not need the full cup!
- Prep Like a Pro: Whisk your egg yolk and miso mixture in advance to ensure smooth, lump-free sauce incorporation.
Serving Suggestions
- Wine Pairing: A crisp Pinot Grigio complements the creamy, umami flavors without overpowering them. For a lower alcohol content option, a sparkling water with lemon works wonderfully.
- Starter Ideas: Pair with a fresh salad tossed with extra virgin olive oil and fresh parsley, or serve alongside roasted bell peppers with chili flakes for a burst of color and spice.
- Make it a Feast: Round out your meal with garlic bread and a light dessert like panna cotta or fresh fruit sorbet.
Storage and Reheating Instructions
- Refrigerate Leftovers: Store the cooked pasta in an airtight container for up to 3 days. Add a splash of hot water when reheating to restore the creamy consistency.
- Freeze the Sauce: While the final dish is best served fresh, the miso-egg mixture can be prepped and frozen separately in a small airtight container. Thaw it in the fridge and use within 1 month.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Miso Carbonara Recipe (Pasta With Guanciale)
Equipment
- Large pot
- Skillet
- Slotted Spoon
- mixing bowl
- whisk
- tongs
- measuring spoons
Ingredients
- 12 ounces spaghetti
- 7 ounces guanciale or pancetta or bacon, cubed
- 5 egg yolks
- 3.5 ounces grated Pecorino Romano cheese
- 2 teaspoons freshly ground black pepper
- 1 tablespoon white miso paste
- Optional: scallions sliced on the diagonal, for garnish
Instructions
Cook the Spaghetti:
- Bring a large pot of water to a boil. Add 12 ounces of spaghetti and cook according to the package instructions until al dente.
- Reserve about 1 cup of pasta water before draining the spaghetti.
Cook the Guanciale:
- While the pasta cooks, place 7 ounces of guanciale (or pancetta or bacon) in a cold skillet.
- Cook over medium heat for about 2-3 minutes per side until crispy.
- Use a slotted spoon to remove the guanciale and drain it on paper towels. Leave the rendered fat in the skillet.
Prepare the Miso Carbonara Sauce:
- In a mixing bowl, whisk together 5 egg yolks, 3.5 ounces of grated Pecorino Romano cheese, 2 teaspoons of freshly ground black pepper, and 1 tablespoon of white miso paste.
- Gradually add 1-2 tablespoons of reserved pasta water to the mixture to loosen it and help dissolve the miso. Whisk until smooth.
Combine the Pasta and Sauce:
- Return the drained spaghetti to the skillet with the reserved guanciale fat over medium heat. Toss the spaghetti to coat it evenly with the fat.
- Remove the skillet from heat. Quickly pour the miso-egg yolk mixture over the pasta, tossing continuously with tongs to avoid scrambling the eggs.
- Add reserved pasta water, a little at a time, until the sauce is smooth and creamy.
Add Guanciale and Serve:
- Stir the crispy guanciale into the pasta.
- Serve immediately, garnished with additional Pecorino Romano cheese, black pepper, and scallions sliced on the diagonal for garnish.