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miso carbonara.

Creamy Miso Carbonara Recipe (Pasta With Guanciale)

Allie Hagerty
Whip up a quick and delicious meal with Miso Spaghetti Carbonara. This fusion of Italian carbonara and Japanese miso paste creates a unique and flavorful dish in just 30 minutes!
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Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Pasta
Servings 4 servings

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.

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.
Prep Like a Pro: Whisk your egg yolk and miso mixture in advance to ensure smooth, lump-free sauce incorporation.

Nutrition Facts

Calories: 847kcalCarbohydrates: 66gProtein: 28gFat: 51gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 322mgSodium: 897mgPotassium: 244mgFiber: 3gSugar: 3gVitamin A: 431IUCalcium: 313mgIron: 2mg
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