Dinner

Miso Carbonara Recipe

Bynova cole January 4, 2026January 4, 2026

Introduction

Miso Carbonara is a delightful fusion dish that combines the creamy richness of traditional carbonara with the savory depth of miso paste. This unique twist elevates a classic pasta favorite, bringing bold flavors and a comforting texture to your plate.

A small mound of creamy spaghetti pasta coated in light beige sauce sits in the center of a white plate. Scattered on and around the pasta are small dark brown crispy bacon pieces. Tiny green parsley bits are sprinkled over the pasta and plate, adding a fresh touch. The plate is set on a white marbled surface, with stacked white plates blurred in the background. The dish is simple but elegant with smooth sauce texture and crunchy bacon contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces of spaghetti
4 slices of thick bacon, cut into small pieces
1 tablespoon of miso paste
1 teaspoon of red chili flakes
1 teaspoon of freshly ground black pepper
½ cup of 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

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
Step 2: In a large skillet over medium heat, cook the bacon pieces until crispy. Remove excess bacon fat, leaving only about one tablespoon. Stir in the red chili flakes, then turn off the heat.
Step 3: In a mixing bowl, whisk together the miso paste, eggs, egg yolks, and Parmigiano Reggiano until smooth.
Step 4: Slowly drizzle the hot reserved pasta water into the sauce mixture while stirring continuously to create a creamy consistency.
Step 5: Add the cooked spaghetti to the skillet with the bacon fat and toss to coat evenly.
Step 6: Pour the sauce over the pasta and toss well to combine and evenly coat all strands.
Step 7: Return the crispy bacon pieces to the skillet and mix them into the pasta.
Step 8: Serve immediately, garnished with extra Parmigiano Reggiano and finely chopped green parsley.

Tips & Variations

Use pancetta instead of bacon for a more traditional carbonara flavor.
Add a splash of soy sauce for extra umami if you like a deeper miso taste.
For a milder heat, reduce or omit the red chili flakes.
Be sure to whisk the sauce mixture thoroughly to avoid lumps and ensure a smooth texture.
Reserve pasta water carefully—it helps achieve the perfect creamy sauce consistency.

Storage

Store any leftover miso carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to restore creaminess. Avoid microwave reheating as it can cause the eggs to curdle.

How to Serve

The image shows a close-up of creamy spaghetti in a dark pan, with long strands of light golden pasta coated in a smooth beige sauce. Scattered pieces of browned bacon add a crispy texture and deep reddish-brown color, while finely chopped green herbs sprinkle softly throughout, adding a fresh touch. A fork is twirling a neat bundle of spaghetti, lifting it from the sauce, showcasing the silky texture and light sprinkling of white grated cheese resting on top. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of miso paste?

While soy sauce adds saltiness and umami, it won’t provide the same creamy texture or complex flavor that miso paste offers. For best results, use miso paste as the recipe suggests.

Is it safe to use raw eggs in this recipe?

This recipe uses the heat from the hot pasta and reserved water to gently cook the eggs, creating a creamy sauce without scrambling. Ensure your eggs are fresh and consider using pasteurized eggs if you have concerns about consuming raw or lightly cooked eggs.