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Miso Carbonara

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Credit: Elizabeth Van Lierde and Abagail Halstead

Miso Carbonara

I’m going to go out on a very long limb here and say this may be my favorite recipe in the book. But don’t quote me after I’ve had a few miso chocolate chip cookies … I’ve got a thing for miso, okay?

This. Carbonara. Is. Everything. It’s melt-in-your-mouth, ultra umami creaminess in every tender bite. This is what you NEED to make if you’re trying to impress someone. It requires less time to make than it will take you to get yourself ready for the date. I can’t wait to hear how your night goes after this one.

Buy the book : Everyday Entertaining by Elizabeth Van Lierde

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Miso Carbonara Recipe

Yield Serves 2 to 3

• shellfish-free
• no-oil-added
• high-fiber
• fish-free
• peanut-free
• tree-nut-free
• alcohol-free

Per serving, based on 3 servings. (% daily value)

• Calories 930
• Fat 50.4 g (77.5%)
• Saturated 20.2 g (101.1%)
• Carbs 70.4 g (23.5%)
• Fiber 6.0 g (24.0%)
• Sugars 5.9 g
• Protein 48.4 g (96.7%)
• Sodium 1917.5 mg (79.9%)

Ingredients

• 8 ounces

  bacon, chopped in 1-inch pieces

• 1 bunch

  lacinato kale leaves, stems removed and chopped

• 3 tablespoons

  white miso paste

• 2 to 3 teaspoons

  Sriracha, to taste

• 3

  large eggs + 1 yolk

• 1 teaspoon

  freshly cracked black pepper

• 1 cup

  grated Parmesan cheese + more for serving

• 1/2 pound

  dried or fresh spaghetti noodles

Instructions

1. In a small skillet, on medium heat cook bacon until crisp and fat has rendered off. Remove with a slotted spoon and place onto a paper towel. In the same skillet, add in the chopped kale and cook. Stir kale frequently until wilted, about 2-3 minutes. Remove kale and set aside.

2. In a medium bowl whisk together miso paste, Sriracha, eggs, egg yolk, cracked black pepper and Parmesan cheese until smooth.

3. Bring a large pot, three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook according to package directions for al dente.

4. Add the hot, cooked al dente pasta and 3/4 bacon (save some for topping) to the skillet with kale and remove from heat. Add in whisked egg miso mixture and 1 cup of pasta water to the pasta. Toss everything well to coat until the sauce is silky and cheesy. The residual heat from the noodles will cook the eggs.

5. Serve into bowls and top with extra Parmesan cheese and cracked black pepper.

Recipe Notes

This recipe is excerpted from Everyday Entertaining by Elizabeth Van Lierde. Images by Elizabeth Van Lierde and Abagail Halstead.

Source : food