Miso Carbonara

Name: Miso Carbonara
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European, Italian, Japanese, Mediterranean, Asian
Ingredients: 3 egg yolks; 1 lbs of rigatoni; 4 oz of finely grated Parmesan; 2 oz of finely grated Pecorino Romano; 4 oz of finely chopped guanciale; 2 tablespoons of miso; Coarsely ground black pepper; Salt

4 steps

Prep:20minCook:10min

A spin on a Roman classic, adding a couple of tablespoons of a high quality miso will take your carbonara to the next level of umami!

Updated at: Thu, 17 Aug 2023 08:47:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories819.5 kcal (41%)

Total Fat35.7 g (51%)

Carbs88.3 g (34%)

Sugars3.9 g (4%)

Protein35.5 g (71%)

Sodium1515.8 mg (76%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3egg yolks

1 lbsrigatoni

4 ozParmesan

finely grated

2 ozPecorino Romano

finely grated

4 ozguanciale

finely chopped

2 tablespoonsmiso

coarsely ground black pepper

salt

Instructions

Step 1

Bring a pot of water to boil for the pasta. Meanwhile, prepare your mise en place by dicing the guanciale into matchsticks and shredding the cheese. Combine the egg yolks, black pepper, miso, 2 oz of Parmesan and 2 oz of Pecorino cheese together to form a paste.

Step 2

Drop the pasta into the boiling water and cook until al dente, about 8 minutes. Meanwhile, sauté the guanciale over medium heat to render the fat and get crispy

Step 3

Add the cooked pasta to the same pan with guanciale fat. Keep the pan off the heat while you toss the hot pasta with the miso and egg mixture. Add a few ladles of pasta water in order to create a creamy sauce. Finally, toss in the guanciale.

Step 4

Transfer to a plate and top with the remaining cheese. Enjoy!