Miso Carbonara
A creative take on the classic Roman pasta dish that involves a savory Japanese staple - miso.
I initially got a lot of hate from Italians or Italian-Americans when I posted this recipe. To them I say, rules are meant to be broken. If we are so concerned with that is “authentic Italian” then tomatoes should be given back to South America.
Ingredients
3 egg yolks
4 oz Parmesan cheese, grated
2 oz Pecorino Romano cheese, grated
2 tablespoons miso
1 teaspoons freshly ground black pepper
4 oz guanciale
1 lb rigatoni
Salt
Makes 4 Pancakes
Directions
Bring a pot of water to boil for the pasta. Meanwhile, prepare your mise en place by dicing the guanciale into matchsticks and shredding the cheese. Combine the egg yolks, black pepper, miso, 2 oz of Parmesan and 2 oz of Pecorino cheese together to form a paste.
Drop the pasta into the boiling water and cook until al dente, about eight minutes. Meanwhile, sauté the guanciale over medium heat to render the fat and get crispy. Once cooked, remove the guanciale from the pan and drain some of the excess fat.
Add the cooked pasta to the same pan with guanciale fat. Keep the pan off the heat while you toss the hot pasta with the miso and egg mixture. Add a few ladles of pasta water in order to create a creamy sauce. Finally, toss in the guanciale.
Transfer to a plate and top with the remaining cheese. Enjoy!