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Carbonara, Japanese-style

From the world of wafu pasta comes this umami-rich take on carbonara.

By Lisa Featherby
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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There's lots to love about carbonara, with its crisp pancetta and rich egg and parmesan sauce. Supersize the flavour with shiro miso, and garnish with spring onion and nori for texture.

Ingredients

  • 2 tbsp olive oil
  • 250 gm bacon, diced, or 100gm pancetta, cut into batons
  • 2 tsp shiro (white) miso
  • 300 gm dried spaghetti or bucatini
  • 3 eggs, lightly beaten
  • 100 gm parmesan, finely grated, plus extra to serve
  • Shredded nori and spring onion, to serve

Method

  • 1
    Heat oil in a wide frying pan over medium-high heat and cook bacon until golden and crisp (5 minutes). Set bacon aside (leaving fat in the pan). Add miso and stir (2 minutes).
  • 2
    Meanwhile, cook pasta in a saucepan of boiling salted water until al dente (5-6 minutes; reserve pasta water).
  • 3
    Whisk eggs and parmesan in a bowl to combine.
  • 4
    Remove spaghetti using tongs, add to hot pan and toss over medium heat, gradually adding egg mixture and a few tablespoons of pasta water, tossing to combine and coat pasta with sauce.
  • 5
    To serve, top pasta with parmesan, nori and onion.