Miso Carbonara
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.
Creamy egg and miso sauce coats spaghetti with savory umami glazed mushrooms.
Nutrition per serving
Ingredients
Base
Protein
Sauce
Cheese
Aromatics
Fat
Spice
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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