Description
Japanese-Style Miso Carbonara is the kind of recipe that happens by accident, born from a late-night fridge raid and a stubborn refusal to order takeout. This Japanese carbonara isn’t just a substitute for the real thing; it’s a brilliant, umami-packed pasta fusion that stands proudly on its own. It’s the perfect dish for when you want something familiar yet excitingly different, all in under 30 minutes.
Ingredients
Scale
- 8 ounces (225g) spaghetti or bucatini
- 4 slices thick-cut bacon, chopped (or pancetta)
- 2 large eggs
- 1/4 cup heavy cream
- 2 tablespoons white miso paste
- 2 cloves garlic, minced
- 1/4 cup reserved pasta water
- 1 tablespoon unsalted butter
- Freshly cracked black pepper
- Sliced green onions, for garnish
- Shredded nori or toasted sesame seeds, for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Just before draining, scoop out about 1/4 cup of the starchy pasta water.
- Crisp the Bacon: While the pasta cooks, place the chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan.
- Infuse the Aromatics: Add the minced garlic to the bacon fat in the skillet. Cook for just 30-60 seconds until fragrant. Be careful not to burn it. Turn off the heat.
- Create the Sauce Base: In a medium bowl, whisk together the eggs, heavy cream, and white miso paste until completely smooth and lump-free.
- Combine and Emulsify: Add the hot, drained pasta directly to the skillet with the garlic-infused bacon fat. Also add the tablespoon of butter and the reserved pasta water. Toss vigorously over low heat.
- Temper the Eggs: Remove the skillet from the heat entirely. Slowly pour the egg and miso mixture into the pasta, tossing continuously and quickly.
- Finish and Serve: Stir in most of the crispy bacon, saving some for garnish. Season generously with black pepper. Divide into bowls and top with green onions, the remaining bacon, and a sprinkle of shredded nori or sesame seeds if using.
Notes
This dish is best enjoyed immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water, cream, or milk to loosen the sauce. Avoid the microwave. This dish does not freeze well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 5g
- Sodium: 1150mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 250mg