Ingredients
Scale
- 8 ounces spaghetti
- 4 slices thick turkey bacon, cut into small pieces
- 1 tablespoon miso paste
- 1 teaspoon red chili flakes
- 1 teaspoon freshly ground black pepper
- ½ cup hot reserved pasta water
- 2 eggs
- 2 egg yolks
- 1 cup parmigiano reggiano cheese, plus more for garnish
- Finely chopped green parsley for garnish
Instructions
- Cook the spaghetti in salted boiling water until al dente, reserving ½ cup of the pasta water before draining.
- In a skillet over medium heat, sauté turkey bacon until crispy, about 5-7 minutes. Stir in miso paste, red chili flakes, and black pepper.
- In a mixing bowl, whisk together eggs, egg yolks, and cheese until smooth.
- Add reserved pasta water to the skillet with turkey bacon. Toss in cooked spaghetti off heat and immediately add the egg mixture while tossing continuously to create a creamy sauce.
- Plate your Miso Carbonara and garnish with extra cheese and parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 540
- Sugar: 2g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 210mg