Miso Carbonara Recipe
If you're looking for a new way to enjoy the traditional carbonara recipe, let me introduce you to Miso Carbonara. If you're a pasta lover who enjoys experimenting with new flavors, this recipe is perfect for you. It’s a creative twist on the classic Italian carbonara, with a Japanese touch that adds a unique and incredibly tasty spin.
While carbonara is a classic dish from Italian cuisine, originally from Rome, it’s traditionally made with pasta, egg, pecorino cheese, guanciale (a type of Italian cured pork), and black pepper. It’s a dish that has gained worldwide popularity for its simplicity and comforting flavor. However, Miso Carbonara takes this classic recipe in a new direction by incorporating miso, a fermented soybean paste that is a staple in Japanese cooking.
Miso adds a deep umami flavor and a savory touch that perfectly complements the creaminess of the carbonara. This fusion is a great example of how different culinary cultures can come together to create something new and exciting.
Why is it so special?
Miso Carbonara is a perfect example of culinary fusion. It combines the best of Italian and Japanese cuisine, showing that traditional flavors can be reinvented in surprising ways. The umami flavor, which is often described as "savory" or "meaty," is enhanced by the addition of miso, giving the carbonara a depth of flavor that elevates the other ingredients.
And although it sounds sophisticated, this recipe is actually quite easy to make. You don’t need complicated ingredients, and the process is very similar to that of a traditional carbonara, with the addition of miso to give it that special touch. Plus, it’s an excellent way to experiment with new ingredients and give a classic recipe a fresh twist.
If you’re excited to try this recipe at home, here’s the complete guide so you can enjoy it with your family.
Miso Carbonara is a creative twist on the classic Italian pasta dish, blending the creamy richness of carbonara with the deep umami flavor of Japanese miso. This fusion recipe is simple to prepare and perfect for those who love to experiment with new flavors. It’s a delicious and satisfying meal that brings together the best of two culinary worlds.
- 12 oz (340g) spaghetti or pasta of your choice
- 2 large eggs
- 1/2 cup grated Pecorino Romano or Parmesan cheese
- 1 tsp white miso paste
- 4 oz guanciale or pancetta, diced (or use bacon as a substitute)
- 2 cloves garlic, minced
- 1 tsp olive oil
- Freshly ground black pepper, to taste
- Chopped parsley for garnish (optional)
- Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Prepare the Sauce
In a small bowl, whisk together the eggs, grated cheese, and miso paste until smooth. Set aside.
- Cook the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until crispy, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Combine the Ingredients
Reduce the heat to low. Add the cooked pasta to the skillet with the guanciale and toss to combine. Remove the skillet from the heat and quickly stir in the egg and miso mixture, tossing the pasta continuously to coat evenly. Add a splash of the reserved pasta water as needed to create a creamy sauce.
- Season and Serve
Season with freshly ground black pepper to taste. Serve the miso carbonara immediately, garnished with chopped parsley if desired.
Servings 4
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 55g19%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- The miso adds a unique depth of flavor, but start with 1 tablespoon and adjust to taste if you prefer a milder or stronger umami flavor.
- For a vegetarian version, omit the guanciale and use sautéed mushrooms or roasted vegetables instead.
- Make sure to toss the pasta off the heat when adding the egg mixture to prevent the eggs from scrambling.
