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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.


  • 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


  • 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.