How to Make the Perfect Miso Carbonara
Japanese-Italian Fusion · Medium · 30 min · 2 servings
A Japanese Italian fusion pasta that replaces traditional pancetta with miso glazed mushrooms and uses white miso to deepen the classic egg and cheese sauce. Silky umami rich noodles ready in under 30 minutes.
Why this recipe works
This Miso Carbonara recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 200 g spaghetti
- 250 g shiitake or cremini mushrooms sliced
- 2 tbsp white miso paste
- 3 piece large eggs
- 0.75 cup finely grated pecorino romano
- 2 clove garlic minced
- 2 tbsp unsalted butter
- 1 tsp cracked black pepper
- 2 tsp soy sauce
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of well salted water to a boil and cook spaghetti until al dente according to package instructions. Reserve 1 cup of starchy pasta cooking water before draining.
Step 2: Prepare the Miso Egg Sauce
Whisk together eggs pecorino miso paste and black pepper in a bowl until fully smooth. This sauce should be creamy and well combined with no lumps of miso remaining.
Step 3: Cook the Mushrooms
Melt butter in a large skillet over medium high heat and add mushrooms without stirring for 3 minutes to develop a sear. Add garlic and soy sauce and toss for 1 more minute until fragrant.
Step 4: Combine Pasta and Mushrooms
Add drained spaghetti directly to the mushroom skillet and toss well off the heat. Remove the pan completely from heat source before adding the egg sauce to avoid scrambling.
Step 5: Add Sauce and Emulsify
Pour the miso egg mixture over the pasta while tossing constantly. Add pasta water a splash at a time until the sauce becomes glossy silky and coats every strand evenly. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pecorino romano → parmesan which gives a milder less salty flavor
- shiitake mushrooms → smoked bacon or pancetta for a non vegetarian version
- white miso paste → yellow miso for a slightly stronger umami flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the egg sauce while the pan is still on heat which scrambles the eggs
- Skipping the pasta water which is essential for creating the silky emulsified sauce
- Using cold eggs straight from the fridge which do not emulsify smoothly into the sauce
Nutrition facts
Per serving: 580 calories, 24g protein, 72g carbs, 20g fat, 4g fiber.
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