Miso Carbonara Umami Black Garlic (Print)

Creamy carbonara gets a savory lift from white miso and black garlic in this Italian-Japanese main dish.

# Ingredients:

→ Pasta

01 - 400 grams spaghetti or bucatini

→ Sauce Base

02 - 3 large egg yolks
03 - 1 whole large egg
04 - 60 grams grated Parmesan cheese
05 - 1 tablespoon white miso paste
06 - 2 teaspoons black garlic, finely mashed
07 - 60 milliliters heavy cream (optional)
08 - Freshly ground black pepper, to taste

→ Aromatics & Garnish

09 - 1 tablespoon olive oil
10 - 2 cloves regular garlic, minced
11 - 80 grams pancetta or smoked tofu, diced
12 - 2 tablespoons chives or green onions, finely sliced
13 - Extra grated Parmesan, for serving

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, following package directions. Before draining, carefully reserve 200 milliliters of the starchy pasta cooking water.
02 - In a mixing bowl, thoroughly whisk together the egg yolks, whole egg, grated Parmesan cheese, white miso paste, mashed black garlic, heavy cream (if using), and a liberal amount of freshly ground black pepper until a smooth, cohesive mixture is formed.
03 - While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced pancetta (or smoked tofu for a vegetarian alternative) and cook until it becomes crisp and golden brown, approximately 3–4 minutes. Introduce the minced garlic to the skillet and sauté for about 30 seconds until it becomes fragrant. Remove the skillet from the heat.
04 - Add the drained pasta directly into the skillet containing the rendered pancetta and garlic oil. Toss thoroughly to ensure the pasta is evenly coated.
05 - Ensure the skillet is removed from direct heat. Immediately pour the prepared egg-miso mixture over the hot pasta. Toss vigorously and continuously to create a silky, emulsified sauce. Gradually incorporate the reserved pasta cooking water, a small amount at a time, as needed, until the sauce achieves a luxurious, creamy consistency that coats the pasta beautifully.
06 - Divide the Miso Carbonara evenly among serving bowls. Garnish generously with finely sliced chives or green onions and an ample dusting of extra grated Parmesan cheese. Serve with utmost immediacy.

# Expert Tips:

01 -
  • Uses simple pantry staples for a seriously impressive meal
  • Ready in just thirty minutes
  • Brings together creamy parmesan richness with tangy miso and sweet black garlic
  • Easy to customize for vegetarian diets with smoked tofu
02 -
  • High in protein and delivers a huge dose of savory umami
  • Black garlic is packed with antioxidants and naturally sweet
  • Leftovers reheat gently for a second-day treat
03 -
  • Work quickly after adding the sauce to avoid scrambling the eggs I always keep my skillet off the heat and toss like crazy
  • If you can find black garlic at an Asian market trust me it will become your new favorite secret ingredient
  • Grate your cheese fresh for the best flavor and creaminess

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