International Cuisine > Fusion Cuisine > Other Fusion Concepts > Italian-Asian Fusion

Miso Carbonara

Indulge in a creamy and savory Miso Carbonara, a delightful fusion of classic Italian pasta and umami-rich Japanese flavors. This unique dish combines the richness of traditional carbonara with the depth of miso paste, creating a truly unforgettable culinary experience. This carbonara is enriched by the sweet and savory taste of the Miso, a fermented soybean paste with a delicious umami flavor.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
2-3
Ingredients
  • 300 g Spaghetti
  • 3 Egg Yolks
  • 50 g Grated Parmesan Cheese
  • 2 tbsp White Miso Paste
  • 100 g Pancetta (or Guanciale), diced
  • 2 cloves Garlic
  • to taste Black Pepper
  • 1 tbsp Olive Oil
  • as needed Pasta Water
  • to garnish Optional: Chopped green onions, sesame seeds

Prepare the Miso-Egg Mixture

In a bowl, whisk together the egg yolks, grated Parmesan cheese, and white miso paste until smooth and well combined. Add a generous amount of freshly ground black pepper. Set aside.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Cook the Pancetta and Garlic

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy and golden brown. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Combine and Emulsify

Remove the skillet from the heat. Immediately add the drained spaghetti to the skillet with the pancetta and garlic. Pour the miso-egg mixture over the pasta and toss quickly and continuously to coat the noodles. The heat from the pasta will gently cook the eggs and create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water at a time until the desired consistency is reached. It's important to toss quickly to prevent the eggs from scrambling.

Serve

Serve immediately, garnished with chopped green onions and sesame seeds (optional). Add more grated Parmesan cheese and black pepper to taste.

Nutrition Facts Estimated per 100g of product

Calories: 250-300 kcal, Protein: 12-15g, Fat: 15-20g, Carbohydrates: 25-30g (estimated values).

Other Considerations for Nutrition

This dish is relatively high in fat due to the pancetta and egg yolks. The miso paste adds sodium. Adjust portion sizes accordingly.

← Matcha Crème brûlée with Black Sesame Tuile Miso Glazed Duck Confit with Soba Noodles →

FAQ

  • Can I use different types of miso paste?

    Yes, you can experiment with different types of miso paste. White miso (shiro miso) is generally milder and sweeter, making it a good starting point. Red miso (aka miso) has a stronger, more intense flavor. Adjust the amount of miso paste according to your preference.
  • Can I substitute bacon for pancetta?

    Yes, bacon can be used as a substitute for pancetta, but it will have a slightly different flavor profile. Pancetta is typically cured but not smoked, while bacon is smoked. Guanciale is also a good substitute and will yield a richer, more authentic flavor.
  • How do I prevent the eggs from scrambling?

    The key to preventing the eggs from scrambling is to remove the skillet from the heat before adding the miso-egg mixture and to toss the pasta quickly and continuously. The residual heat from the pasta will gently cook the eggs and create a creamy sauce. If the skillet is too hot, the eggs will cook too quickly and scramble.
  • Can I make this dish vegetarian?

    To make this dish vegetarian, omit the pancetta and substitute it with mushrooms or fried tofu for a similar texture.