Best Miso Carbonara Recipes
MISO CARBONARA WITH BROCCOLI RABE AND RED-PEPPER FLAKES RECIPE
The warm spaghetti in this dish "cooks" the egg mixture to create a silky sauce, just like in a traditional carbonara recipe. Miso paste increases the umami factor and bright broccoli rabe brings freshness to the classic bacon, egg, and cheese combo.
Provided by Rhoda Boone
Time 18m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Set a 6- to 8-quart pot of heavily salted water over high heat; cover and bring to a boil. Meanwhile, heat a large skillet over medium heat. Add bacon and garlic; cook, stirring often, until bacon is crisp and garlic is deep golden brown, 6 to 8 minutes. Remove pan from heat, discard garlic, and pour off all but about 1 tablespoon fat; add red-pepper flakes to skillet and reserve.
- Add spaghetti to boiling water, stir quickly, return to a boil, and cook according to package directions. Add broccoli rabe to the boiling water in the last 3 minutes of cooking time (if the stems seem especially thick and tough, add the broccoli rabe in the last 4 to 5 minutes). Cook pasta and broccoli rabe until spaghetti is al dente and rabe is crisp tender; drain in colander.
- In a large bowl, whisk together eggs and egg yolk, miso, 1/4 teaspoon salt, and 1 teaspoon coarsely ground black pepper until smooth.
- Once the pasta and rabe are drained, heat the skillet with the bacon and fat over medium heat until warmed. Add the pasta mixture and toss with tongs until combined. Transfer the pasta mixture to the bowl with the egg mixture and toss well to coat. Add half the cheese and toss to combine. Add the rest of the cheese and toss until the pasta is coated in a silky, cheesy sauce.
- Divide pasta among four bowls, top with more Parmigiano and cracked black pepper, and serve immediately.
MISO CARBONARA
I love carbonara and miso, this is a modified version of the Miso Carbonara with Broccoli Rabe from Epicurious. I want to see the nutritional information for this recipe
Provided by Nado2003
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti in a pot of salted water (add kale 3 minutes before spaghetti finish, add peas 1 minute before spaghetti finish).
- In large skillet pre-heated skillet cook sausage until cooked. Remove from skillet leaving whatever grease in skillet.
- In same skillet, add oil if needed, cook onions and garlic until cooked. Turn burner off.
- When pasta and vegetables are cooked, remove from pot and put directly into skillet with onions and garglic. Save pasta water in pot.
- In heat proof bowl mix eggs, white miso and a pinch of salt and pepper until blended. Add about a ladle (1/4 cup) hot pasta water into bowl of egg mixture, put bowl over hot pasta water pot and keep whisking.
- Add meat back into skillet with onion, pasta and vegetables.
- Pour egg mixture and chili flakes (if using) into skillet and toss to combine.
- Add more pasta water to make sauce, to taste. Salt and pepper as needed.
- Serve immediately.
Nutrition Facts : Calories 656, Fat 24.3, SaturatedFat 7.5, Cholesterol 171.8, Sodium 1068.7, Carbohydrate 81.4, Fiber 4.1, Sugar 5.7, Protein 32.6
MISO CARBONARA WITH BROCCOLI RABE AND RED-PEPPER FLAKES
The warm spaghetti in this dish "cooks" the egg mixture to create a silky sauce, just like in a traditional carbonara recipe. Miso paste increases the umami factor and bright broccoli rabe brings freshness to the classic bacon, egg, and cheese combo. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The warm spaghetti in this dish \"cooks\" the egg mixture to create a silky sauce, just like in a traditional carbonara recipe. Miso paste increases the umami factor and bright broccoli rabe brings..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The warm spaghetti in this dish \"cooks\" the egg mixture to create a silky sauce, just like in a traditional carbonara recipe. Miso paste increases the umami factor and bright broccoli rabe brings..."); }); }
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Set a 6- to 8-quart pot of heavily salted water over high heat; cover and bring to a boil. Meanwhile, heat a large skillet over medium heat. Add bacon and garlic; cook, stirring often, until bacon is crisp and garlic is deep golden brown, 6 to 8 minutes. Remove pan from heat, discard garlic, and pour off all but about 1 tablespoon fat; add red-pepper flakes to skillet and reserve.
- Add spaghetti to boiling water, stir quickly, return to a boil, and cook according to package directions. Add broccoli rabe to the boiling water in the last 3 minutes of cooking time (if the stems seem especially thick and tough, add the broccoli rabe in the last 4 to 5 minutes). Cook pasta and broccoli rabe until spaghetti is al dente and rabe is crisp tender; drain in colander.
- In a large bowl, whisk together eggs and egg yolk, miso, 1/4 teaspoon salt, and 1 teaspoon coarsely ground black pepper until smooth.
- Once the pasta and rabe are drained, heat the skillet with the bacon and fat over medium heat until warmed. Add the pasta mixture and toss with tongs until combined. Transfer the pasta mixture to the bowl with the egg mixture and toss well to coat. Add half the cheese and toss to combine. Add the rest of the cheese and toss until the pasta is coated in a silky, cheesy sauce.
- Divide pasta among four bowls, top with more Parmigiano and cracked black pepper, and serve immediately.
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