A Silky, Umami-Rich Twist on the Roman Classic

This East-meets-West carbonara swaps out the traditional pecorino punch for the deep, savory elegance of white miso. The result is a velvety pasta that clings to each strand with a glossy, umami-rich sauce that’s earthy, nutty, and beautifully balanced. With crisp pancetta (or smoky bacon), golden yolks, and a touch of parmesan, this fusion dish is comfort food elevated—subtle in complexity but incredibly easy to pull together for a weeknight dinner with style.

Ingredients

Serves 2 as a main, 3–4 as a side

For the pasta

• 200g spaghetti or linguine (7 oz)
• 100g pancetta or smoked bacon, diced (3.5 oz)
• 1 tbsp olive oil (if needed for sautéing)

For the miso carbonara sauce

• 2 egg yolks
• 2 tbsp white miso paste
• 1 tbsp mirin or sake (optional, for depth)
• 50g parmesan cheese, finely grated (½ cup)
• 1 tbsp pasta water (plus more as needed)
• Freshly ground black pepper, to taste
• Optional: shichimi togarashi or nori flakes, to finish

Instructions

Bring a pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve at least 1 cup of pasta water, then drain and set aside.

While the pasta cooks, crisp the pancetta or bacon in a skillet over medium heat until golden and rendered. If there’s excess fat, drain some off, leaving enough to lightly coat the pan. Remove from heat.

In a mixing bowl, whisk together the egg yolks, white miso, mirin, and parmesan cheese until smooth. Add a tablespoon of warm pasta water to help dissolve the miso and temper the yolks.

Toss the hot pasta into the pan with the bacon. Off the heat, pour in the miso-egg mixture, stirring quickly and vigorously to coat the pasta and create a creamy, cohesive sauce. Add a splash or two more of reserved pasta water as needed until the sauce reaches a glossy, silky consistency.

Season generously with black pepper and serve immediately, garnished with extra parmesan, shichimi togarashi for heat, or nori flakes for a hint of the sea.

Cooking Tips

Use white miso for its mild, sweet profile—it blends seamlessly without overpowering the sauce. Always stir the egg mixture off the heat to avoid scrambling. A touch of mirin adds gentle complexity, but can be omitted if you prefer a more classic approach. For an extra-luxurious finish, top with a poached egg or a drizzle of truffle oil. This dish is best eaten hot—serve immediately for the ultimate creamy texture.