Miso Carbonara

INGREDIENTS :

3 eggs, plus 2 egg yolks

2 tablespoons white miso paste

1/3 cup parmesan cheese, finely grated

1/3 cup pecorino, finely grated, plus extra to serve

1 tsp fresh ground black pepper

14 oz spaghetti or ramen noodles

1/3 cup thick cut bacon or pancetta, cut into cubes

1 tablespoon extra virgin olive oil (optional)

Furikake to serve (optional)

 INSTRUCTIONS :

1. Start by combining the miso paste with 1-2 tablespoons of hot water and mix well. 

2. Next, combine eggs, egg yolks, Parmesan, pecorino, miso and pepper in a large bowl. Whisk well to combine.

3. Bring a large pot of salted water to a boil. Cool pasta to al dente. (If using ramen noodles, cook per instructions)

4. In the meantime, cook the pancetta until it has colored and the fat has rendered, creating a nice sheen on the bottom of the pan, about 3-5 mins. You can add some Olive oil at this step, if needed.

5. Turn off the heat but let the pan remain on the stovetop.

6. When the pasta is done cooking, using tongs, transfer it to the pan with the pancetta. (No need to drain it)

7. Give the pasta and pancetta a good mix, then add the egg mixture.

8. Toss the pasta and mixture well, until it has thickened. (You can turn on the heat to low again if needed, but be careful not to scramble the eggs! If it becomes too thick, add a little pasta water.)

9. Divide among serving plates and finish off with fresh grated pecorino and some furikake.*

* Furikake is a seasoning mix traditionally sprinkled over rice. You can find it at most Asian or Japanese grocery stores.

Enjoy with love + salt!