Silky Miso Egg Pasta — Miso Carbonara
An Italian-Japanese fusion pasta, spaghetti finished in a silky egg and white miso emulsion where the miso replaces half the pecorino as a structural umami layer, deepening the savoury richness without changing the technique.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 120g pancetta into 1cm lardons. Finely grate 50g pecorino and 30g parmesan. Crack 1 tsp black pepper coarsely. Whisk together 4 egg yolks, 1 whole egg, 1.5 tbsp white miso paste, grated pecorino, parmesan, and cracked pepper until completely smooth.
Boil
Bring a large pot of heavily salted water to a rolling boil. Add 200g spaghetti, cook according to packet instructions until al dente. Reserve 100ml cooking water before draining.
Saute
While pasta cooks, place pancetta in a cold wide frying pan over medium heat. Cook 6 to 8 minutes until fat renders fully and lardons turn golden and crisp. Remove from heat.
Build
Add drained spaghetti directly to the pancetta pan off the heat. Toss to coat in pork fat. Pour egg and miso mixture over pasta. Toss continuously and vigorously for 1 minute.
Finish
Add reserved pasta water 1 tbsp at a time, tossing after each addition, until sauce is silky, glossy, and clings to each strand—not scrambled or watery. Work quickly; lift pan off heat if it feels too hot.
Plate
Divide between two warm bowls. Finish with extra pecorino and a generous crack of black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.