Miso Carbonara

Ingredients

• 2 whole Large eggs (Use the freshest eggs possible for best texture.)
• 2 yolks Egg yolks (Adds extra creaminess.)
• 1 tablespoon White miso paste (Adds umami and depth.)
• 50 grams Parmigiano-Reggiano cheese (Finely grated; can substitute Pecorino Romano or Grana Padano.)
• 1 teaspoon Freshly ground black pepper (To taste; freshly cracked for best flavor.)
• 120 grams Double-smoked bacon (Cut into thick chunks; can substitute pancetta or guanciale.)
• 1 tablespoon Olive oil (Only if bacon is lean.)
• 200 grams Spaghetti (Dried; about 100g per person.)
• 2 tablespoons Salt (For pasta water.)
• 2 teaspoons Japanese furikake seasoning (Optional; for garnish. Choose a blend with seaweed, bonito, or egg.)

Instructions

1. Prepare the miso-egg-cheese mixture

   In a mixing bowl, combine 2 whole eggs, 2 egg yolks, 1 tablespoon white miso paste, and 50g finely grated Parmigiano-Reggiano. Start by mashing the miso into the eggs and cheese to break it up, then whisk until smooth. Add a generous amount of freshly ground black pepper.

   Time: PT5M

2. Prepare the bacon

   Cut 120g double-smoked bacon into thick chunks. Place bacon in a cold skillet and turn the heat to medium. Cook, stirring occasionally, until fat renders and bacon is golden and crisp (about 5-7 minutes). If bacon is lean and not much fat renders, add 1 tablespoon olive oil.

   Time: PT7M

3. Boil the pasta

   Bring a large pot of water to a boil. Add 2 tablespoons salt. Add 200g spaghetti and cook until just past al dente (about 8-10 minutes, or to your liking). Taste for doneness.

   Time: PT10M

4. Combine pasta and bacon

   Transfer cooked spaghetti directly from the pot to the skillet with bacon (off the heat, but still warm). Add a splash of reserved pasta water if needed.

   Time: PT2M

5. Add miso-egg-cheese mixture

   Pour the miso-egg-cheese mixture over the hot pasta and bacon. Mix vigorously and continuously until the sauce thickens and becomes glossy and creamy (about 2 minutes). Do this off the heat, using the residual warmth from the pan and pasta. Add a splash of reserved pasta water if sauce is too thick.

   Time: PT2M

6. Serve and garnish

   Serve immediately. Top with extra grated cheese and a sprinkle of Japanese furikake seasoning.

   Time: PT2M

7. Cleanup

   Wash all used utensils, pans, bowls, and surfaces. Grater and eggy bowls may need soaking.

   Time: PT10M

Nutrition Facts

Calories

750

Protein

32g

Carbohydrates

80g

Fat

32g

Fiber

3g

Ingredient Substitutions

• Instead of White miso paste: Shiro miso, Mellow miso
• Instead of Parmigiano-Reggiano cheese: Pecorino Romano, Grana Padano
• Instead of Double-smoked bacon: Pancetta, Guanciale
• Instead of Olive oil: Vegetable oil
• Instead of Spaghetti: Linguine, Bucatini
• Instead of Japanese furikake seasoning: Toasted sesame seeds, Nori flakes

Equipment Needed

• Mixing bowl
• Whisk
• Large skillet or frying pan
• Pot for boiling pasta
• Tongs
• Grater
• Measuring spoons (optional)
• Knife
• Cutting board

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use the best quality eggs and cheese you can find for superior flavor.
• Miso paste adds depth—start with less if unsure, then adjust to taste.
• Always reserve some pasta water to adjust sauce consistency.
• Serve immediately for the best creamy texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water.

Freezer: Not recommended; sauce will separate and texture will suffer.

Room temperature: Best eaten immediately. Do not leave out for more than 2 hours.

Make-Ahead Tips

• You can grate cheese and cut bacon ahead of time.
• Do not mix sauce with pasta until ready to serve.