Ingredients
- Spaghetti (200g / 7 oz)
- Thick-cut beef bacon or turkey beef bacon (100g), cut into small lardons
- Large egg yolks (3) and 1 whole egg
- Grated Parmesan cheese (1/2 cup), plus extra for serving
- Shiro (white) miso paste (2 tablespoons)
- Soy sauce (1 teaspoon)
- Freshly ground black pepper (1/2 teaspoon)
- Sliced scallions or shredded nori (for garnish)
Instructions
- Step 1: Cook the spaghetti in well-salted boiling water until al dente. Before draining, reserve approximately 1 1/2 cups of the hot, starchy pasta water. Keep the reserved water hot.
- Step 2: While the pasta cooks, prepare the sauce base. In a medium bowl, vigorously whisk together the egg yolks, whole egg, grated Parmesan cheese, white miso paste, soy sauce, and black pepper until completely smooth and homogeneous.
- Step 3: In a large skillet (wide enough to hold the pasta later), cook the beef bacon or beef pancetta over medium heat until crispy and the fat has rendered. Remove the skillet from the heat immediately to cool slightly, leaving the rendered fat in the pan.
- Step 4: Drain the hot pasta and quickly transfer it directly into the skillet with the rendered fat (off the heat). Immediately pour the miso-egg mixture over the pasta. Vigorously and continuously toss the mixture using tongs, simultaneously adding the reserved hot pasta water, 1/4 cup at a time, until a creamy, glossy emulsion forms that coats the pasta.
- Step 5: If the sauce is too thick, continue adding small amounts of hot pasta water. If the sauce looks too runny, return the pan to very low heat (or use the residual burner heat) for 15-30 seconds while tossing vigorously to thicken, taking care not to scramble the eggs. Serve immediately garnished with extra Parmesan and sliced scallions or nori.
Notes
- Since this is a delicate emulsion, carbonara is designed to be eaten immediately, as the sauce will sadly break down if stored.
- If you must reheat leftovers, gently warm them in a skillet over the lowest heat possible with a splash of water, but high heat or microwaving will definitely scramble the sauce.
- For a final punch of Japanese flavor, try finishing the plated carbonara with a tiny pinch of Shichimi Togarashi spice mix alongside the shredded nori.
- The essential chef's trick is controlling the heat: pull the skillet completely off the burner when adding the egg mixture, allowing only the pasta's residual heat to cook the sauce gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American