Miso Carbonara
Recipe: https://recipestripper.com/recipes/81464a31-486a-4608-9572-51c76040bc6c
Original source: https://www.eatwithcarmen.com/miso-carbonara/
Recipe image: https://www.eatwithcarmen.com/wp-content/uploads/2024/07/miso-udon-carbonara.jpg

This is my take on miso carbonara recipe, one of the best fusion pasta recipes I have ever had. It has so many umami elements that will blow your mind. You need to make this.
Prep time: PT5M
Cook time: PT20M
Total time: PT25M

Ingredients
- 8 ounces of spaghetti
- 4 slices of thick bacon (cut into small pieces)
- 1 tbsp of miso paste
- 1 tsp of red chili flakes
- 1 tsp of freshly ground black pepper
- 1/2 cup of hot reserved pasta water
- 2  eggs
- 2  egg yolks
- 1 cup plus more for garnish parmigiano reggiano cheeseGarnish with finely chopped green parsley

Instructions
1. [Cook the Pasta:] Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. [Cook the Bacon:] In a large skillet over medium heat, cook the bacon pieces until crispy. Get rid of some of the bacon fat and only leave only a tablespoon.
3. [Cook the Bacon:] Add red chili flakes then turn off the heat.
4. [Prepare the Sauce:] In a mixing bowl, whisk together the miso paste, eggs, egg yolk, and Parmigiano Reggiano until smooth.
5. [Prepare the Sauce:] Use the hot reserved pasta water and slowly drizzle on the sauce stirring continuously to create a creamy sauce
6. [Combine Pasta and Bacon:] Add the cooked spaghetti to the skillet with the bacon fat. Toss to coat.
7. [Add the Sauce:] Add the sauce to the pasta and toss until well combined.
8. [Serve:] Add the bacon back into the skillet
9. [Serve:] Garnish with additional Parmigiano Reggiano and finely chopped parsley.