Miso Carbonara Recipes

MISO CARBONARA

Miso Carbonara image

I love carbonara and miso, this is a modified version of the Miso Carbonara with Broccoli Rabe from Epicurious. I want to see the nutritional information for this recipe

Provided by Nado2003

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces whole wheat spaghetti
1 bunch black kale, cleaned, de-stem, chopped
1/2 lb peas (fresh or frozen)
1 medium onion, chopped
3 eggs, room temperature
2 tablespoons white miso
1/2 lb Italian sausage, no casings
1 tablespoon oil
4 garlic cloves, minced
1/4 teaspoon salt and pepper (optional)
1/4 teaspoon chili pepper flakes (optional)

Steps:

Cook spaghetti in a pot of salted water (add kale 3 minutes before spaghetti finish, add peas 1 minute before spaghetti finish).
In large skillet pre-heated skillet cook sausage until cooked. Remove from skillet leaving whatever grease in skillet.
In same skillet, add oil if needed, cook onions and garlic until cooked. Turn burner off.
When pasta and vegetables are cooked, remove from pot and put directly into skillet with onions and garglic. Save pasta water in pot.
In heat proof bowl mix eggs, white miso and a pinch of salt and pepper until blended. Add about a ladle (1/4 cup) hot pasta water into bowl of egg mixture, put bowl over hot pasta water pot and keep whisking.
Add meat back into skillet with onion, pasta and vegetables.
Pour egg mixture and chili flakes (if using) into skillet and toss to combine.
Add more pasta water to make sauce, to taste. Salt and pepper as needed.
Serve immediately.

Nutrition Facts : Calories 656, Fat 24.3, SaturatedFat 7.5, Cholesterol 171.8, Sodium 1068.7, Carbohydrate 81.4, Fiber 4.1, Sugar 5.7, Protein 32.6

FIVE-INGREDIENT CREAMY MISO PASTA

Five-Ingredient Creamy Miso Pasta image

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.

Provided by Alexa Weibel

Categories dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted butter
3 tablespoons white (or red) miso
4 ounces Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
Divide among shallow bowls and sprinkle with nori or furikake, if using.

MISO CARBONARA WITH BROCCOLI RABE AND RED-PEPPER FLAKES RECIPE

Miso Carbonara with Broccoli Rabe and Red-Pepper Flakes Recipe image

The warm spaghetti in this dish "cooks" the egg mixture to create a silky sauce, just like in a traditional carbonara recipe. Miso paste increases the umami factor and bright broccoli rabe brings freshness to the classic bacon, egg, and cheese combo.

Provided by Rhoda Boone

Time 18m

Yield Serves 4

Number Of Ingredients 10

Ingredients

1/4 teaspoon kosher salt, plus more for pasta water
1 pound spaghetti
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
1/2 pound bacon (about 7 slices), cut crosswise into 1/4-inch-thick strips
4 garlic cloves, smashed and peeled
1/4 teaspoon red-pepper flakes
2 large eggs, plus 1 large egg yolk
2 1/2 tablespoons white or yellow miso paste
1 teaspoon coarsely ground black pepper, plus more for serving
1 1/4 cups finely grated Parmigiano-Reggiano (about 1/4 pound), plus more for serving

Steps:

Set a 6- to 8-quart pot of heavily salted water over high heat; cover and bring to a boil. Meanwhile, heat a large skillet over medium heat. Add bacon and garlic; cook, stirring often, until bacon is crisp and garlic is deep golden brown, 6 to 8 minutes. Remove pan from heat, discard garlic, and pour off all but about 1 tablespoon fat; add red-pepper flakes to skillet and reserve.
Add spaghetti to boiling water, stir quickly, return to a boil, and cook according to package directions. Add broccoli rabe to the boiling water in the last 3 minutes of cooking time (if the stems seem especially thick and tough, add the broccoli rabe in the last 4 to 5 minutes). Cook pasta and broccoli rabe until spaghetti is al dente and rabe is crisp tender; drain in colander.
In a large bowl, whisk together eggs and egg yolk, miso, 1/4 teaspoon salt, and 1 teaspoon coarsely ground black pepper until smooth.
Once the pasta and rabe are drained, heat the skillet with the bacon and fat over medium heat until warmed. Add the pasta mixture and toss with tongs until combined. Transfer the pasta mixture to the bowl with the egg mixture and toss well to coat. Add half the cheese and toss to combine. Add the rest of the cheese and toss until the pasta is coated in a silky, cheesy sauce.
Divide pasta among four bowls, top with more Parmigiano and cracked black pepper, and serve immediately.

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