Miso Carbonara
A creamy, cheesy carbonara with a secret umami boost from miso paste. This fusion recipe combines classic Italian technique with a touch of Japanese flavor, resulting in a luscious, glossy sauce that clings to spaghetti and chunky bacon. Finished with a sprinkle of Japanese furikake for extra flavor and crunch.
IntermediateFusion (Italian-Japanese)Serves 2
Printable version with shopping checklist
Source Video
19m
Prep
19m
Cook
10m
Cleanup
48m
Total
Cost Breakdown
Total cost:$10.15
Per serving:$5.07
Critical Success Points
- • Prepare the miso-egg-cheese mixture until completely smooth.
- • Render bacon until golden and crisp (not burnt).
- • Combine hot pasta and sauce off the heat to avoid scrambling the eggs.
- • Mix vigorously to create a creamy, glossy sauce.
Safety Warnings
- • Raw or undercooked eggs may pose a risk for young children, pregnant women, elderly, or immunocompromised individuals.
- • Be careful when handling hot pasta water and hot pans.
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