Japanese-style Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara traditionally uses ingredients like pancetta, eggs, and Parmesan cheese, this Japanese adaptation incorporates Japanese flavors and ingredients. Instead of pancetta, we use smoky bacon, and instead of Parmesan cheese, we add miso for an extra umami kick. These changes give the dish a distinct Japanese twist while still maintaining the creamy and indulgent nature of the original. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 150g (5.3 oz) smoky bacon, sliced 150g (5.3 oz) smoky bacon, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons white miso paste 2 tablespoons white miso paste
• 3 large egg yolks 3 large egg yolks
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) chicken or vegetable broth 1/4 cup (60ml) chicken or vegetable broth
• 1/4 cup (60ml) sake (Japanese rice wine) 1/4 cup (60ml) sake (Japanese rice wine)
• 1/4 cup (60ml) mirin (Japanese sweet rice wine) 1/4 cup (60ml) mirin (Japanese sweet rice wine)
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories: 480 kcal / 2010 KJ
• Fat: 28g (Total), 12g (Saturated)
• Carbohydrates: 38g (Total), 4g (Sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the bacon and cook until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
4. 4.
   In a small bowl, whisk together the miso paste, egg yolks, heavy cream, chicken or vegetable broth, sake, mirin, and soy sauce.
5. 5.
   Reduce the heat to low and return the cooked spaghetti to the skillet. Pour the miso-cream mixture over the spaghetti and toss until well coated.
6. 6.
   Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens slightly.
7. 7.
   Remove from heat and stir in the crispy bacon. Season with freshly ground black pepper to taste.
8. 8.
   Serve the Japanese-style Pasta Carbonara hot, garnished with chopped green onions.

Treat your ingredients with care...

• Bacon — Choose smoky bacon for a deeper flavor profile.
• Miso paste — Use white miso paste for a milder and sweeter taste.

Tips & Tricks

• For a vegetarian version, substitute the bacon with shiitake mushrooms sautéed in oil until crispy.
• Adjust the amount of miso paste according to your preference for saltiness.
• Add a splash of Japanese rice vinegar for a tangy twist.
• Garnish with toasted sesame seeds for extra flavor and texture.
• Serve the pasta immediately after tossing to prevent it from becoming too dry.

Serving advice

Serve the Japanese-style Pasta Carbonara hot, as it is best enjoyed when the sauce is creamy and the bacon is crispy. Pair it with a side of fresh salad or pickled vegetables to balance the richness of the dish.

Presentation advice

Plate the pasta neatly on individual plates or in a large serving dish. Garnish with a sprinkle of chopped green onions for a pop of color. For an elegant touch, drizzle a small amount of soy sauce in a decorative pattern on top of the pasta.