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Miso Carbonara Pasta

Miso Carbonara Pasta

Miso Carbonara Pasta is a creamy, egg-based pasta enriched with white miso for extra depth and umami. The sauce is silky, glossy and clings tightly to the pasta without scrambling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-Japanese
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Dried Spaghetti bronze-cut preferred
  • 4 oz Guanciale finely diced
  • 2 cloves Garlic lightly crushed
  • 3 large Egg Yolks
  • 1 large Whole Egg
  • 1 1/2 tbsp White Miso Paste
  • 1 cup Freshly Grated Pecorino Romano
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 cup Reserved Starchy Pasta Water

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl
  • Tongs
  • Microplane grater

Method
 

  1. Bring a large pot of water to a rolling boil and salt it generously.
  2. Add spaghetti and cook until al dente. Reserve 1 cup pasta water, then drain.
  3. While the pasta cooks, add guanciale to a cold skillet and set over medium heat.
  4. Cook slowly until the fat renders and the meat turns crisp. The pan should smell rich and porky.
  5. Add garlic and cook briefly until fragrant, then remove and discard the garlic.
  6. In a bowl, whisk egg yolks, whole egg, miso paste, Pecorino Romano, and black pepper until smooth.
  7. Add the hot pasta directly to the skillet with guanciale and toss to coat in the fat.
  8. Remove the skillet from heat completely. This step matters.
  9. Add the egg mixture and toss quickly, adding pasta water a little at a time.
  10. Keep tossing until the sauce turns glossy and coats the pasta without scrambling.

Notes

The pan must be off the heat before adding the eggs. Residual heat and constant movement create the creaminess, not direct fire.