Spaghetti w/Miso Carbonara
Spaghetti carbonara made with a rich butter-miso sauce. The sweet salty miso paired with bacon or pancetta is simply irresistable.
- 2 tablespoons butter
- 1 tablespoon macadamia nut oil
- 1 tablespoon miso paste
- 4 ounces pancetta or slab bacon, cubed
- 4 garlic cloves, finely chopped
- 2 large eggs
- 1 cup freshly grated Parmigiano-Reggiano
- Freshly ground black pepper
- fresh parsley, for garnish
Boil water and cook spaghetti according to package directions. While spaghetti is cooking, make the carbonara sauce.
Heat the butter and olive oil in a deep skillet over medium heat. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs, miso paste and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with freshly ground black pepper and salt if needed.