Miso Carbonara

Ingredients

• 225 g (8 oz)spaghetti
• 4 slicesthick turkey bacon, cut into small pieces
• 15 ml (1 tablespoon)miso paste
• 5 ml (1 teaspoon)red chilli flakes
• 5 ml (1 teaspoon)freshly ground black pepper
• 120 ml (½ cup)hot reserved pasta water
• 2eggs
• 2egg yolks
• About 100 g (1 cup), plus more for garnishParmigiano Reggiano cheese
• To tastefinely chopped fresh parsley

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti in salted boiling water until al dente. Before draining, reserve 120 ml (½ cup) of the pasta water.

2. 2

   Crisp the bacon

   Cook the turkey bacon in a skillet over medium heat until crisp. Take the skillet off the heat, leaving the bacon in it.

3. 3

   Mix the sauce

   Whisk the eggs, egg yolks, miso paste, black pepper and half the cheese in a bowl until smooth. Gradually whisk in the hot reserved pasta water.

4. 4

   Coat the spaghetti

   Put the drained spaghetti into the skillet with the bacon and set it over low heat. Pour in the egg mixture and toss quickly to coat the pasta without scrambling the eggs.

5. 5

   Serve straight away

   Divide the pasta between bowls and top with the remaining cheese and parsley.

What is miso carbonara?

Carbonara is an Italian pasta dish traditionally made with eggs, cheese and cured pork. This version takes an Italian-Japanese-inspired approach, using miso for a savoury, fermented depth and turkey bacon in place of the usual pork.

The hot pasta and starchy cooking water help the egg-and-cheese mixture cling to the spaghetti. Quick tossing is the key to a smooth sauce rather than scrambled eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 22g protein, 64g carbs, 23g fat.

The spaghetti supplies most of the carbohydrates, while the eggs, cheese and turkey bacon contribute protein and fat. Pair a serving with vegetables or salad for a more varied plate.

The ingredients that shape the sauce

Miso paste: it adds saltiness and deep savoury flavour, so taste the finished dish before adding any extra seasoning.

Parmigiano Reggiano: half goes into the egg mixture for body and flavour, while the rest is saved to finish each bowl.

Turkey bacon: crisping it first gives the pasta a smoky, savoury element and leaves it ready in the skillet for the spaghetti.

Keep the eggs creamy

Tempering: whisk the hot pasta water into the egg mixture gradually, which warms it before it meets the pasta.

Tossing: add the mixture with the skillet on low heat and move the spaghetti briskly so the sauce coats it evenly. Avoid prolonged heating, which can make the eggs set into curds.

Look for these texture cues

Spaghetti: cook it until al dente, with a slight bite, as it will be tossed again in the skillet.

Sauce: it should look glossy and cling to the strands. If it seems too thick, a little extra pasta water can loosen it; add it gradually.

Timing and serving

Have the egg mixture ready before draining the spaghetti so you can move straight from the pan to the sauce. The pasta water needs to be reserved while the spaghetti is still cooking.

Serve the carbonara as soon as it is coated, with extra cheese and parsley. A simple green salad or steamed vegetables make a fresh accompaniment.

Recipe notes & tips

• Reserve the pasta water before draining the spaghetti.
• Whisk the miso thoroughly into the egg mixture to avoid lumps.
• Add the hot pasta water gradually while whisking.
• Take the skillet off the heat before mixing in the eggs, then use low heat as directed.
• Toss continuously once the egg mixture goes into the skillet.
• Serve immediately for the creamiest texture.

Variations

• Add vegetables: toss in cooked peas or wilted spinach just before serving.
• Adjust the heat: use fewer chilli flakes for a milder dish.
• Try another pasta: use a similar amount of another long pasta shape.
• Change the herbs: finish with finely chopped chives instead of parsley.
• Make it meat-free: leave out the turkey bacon and add sautéed mushrooms.

Common mistakes to avoid

• Forgetting the pasta water: reserve 120 ml (½ cup) before draining so it is ready for the sauce.
• Adding the eggs to a very hot pan: keep the skillet on low and toss quickly to avoid scrambling.
• Pouring in all the water at once: whisk it into the egg mixture gradually for a smoother sauce.
• Overcooking the spaghetti: stop at al dente so the strands keep their bite.
• Leaving the dish to stand: serve promptly, before the sauce thickens and cools.

How to store

For the best texture, serve this dish straight away. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat gently in a pan with a splash of water; the sauce may become less silky.

Frequently asked questions