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Japanese-Style Miso Carbonara

Creamy Japanese miso carbonara with bacon and nori garnish.
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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

  1. 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.
  2. 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.
  3. 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.
  4. Create the Sauce Base: In a medium bowl, whisk together the eggs, heavy cream, and white miso paste until completely smooth and lump-free.
  5. 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.
  6. Temper the Eggs: Remove the skillet from the heat entirely. Slowly pour the egg and miso mixture into the pasta, tossing continuously and quickly.
  7. 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.

Nutrition

Find it online: https://www.stacksipsnack.com/japanese-style-miso-carbonara/