Italian comfort meets Japanese umami: a silky carbonara enriched with white miso and a gentle spicy kick (optional gochujang). Ready in ~20 minutes.
Serves: 2 | Time: 20 mins | Difficulty: Easy
Ingredients
- 200 g spaghetti or bucatini
- 2 large eggs
- ½ cup (50 g) finely grated Parmesan or Pecorino
- 1 tbsp white miso paste
- ½ tbsp gochujang (optional, for extra depth & heat)
- 4–5 strips bacon or pancetta, chopped
- 2 garlic cloves, minced
- 1 tsp red pepper flakes (or chili oil to taste)
- Salt and freshly ground black pepper
- ½ cup reserved pasta water (adjust as needed)
Method (Step-by-Step)
- Mix the sauce: In a bowl whisk eggs, grated cheese, white miso, and gochujang (if using). Add a generous crack of black pepper and mix until smooth.
- Cook pasta: Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Crisp the bacon: In a large skillet, fry chopped bacon/pancetta until golden and crispy. Add minced garlic and red pepper flakes, sauté 30–45s — don’t burn. Turn heat off (important).
- Toss off heat: Add drained pasta to the pan with bacon (off heat). Immediately pour in the egg-miso mixture and toss briskly — use tongs. Add small splashes of reserved warm pasta water while tossing until the sauce emulsifies into a silky coating. Add more water if needed.
- Finish & serve: Adjust seasoning (miso is salty — taste before adding salt). Plate, top with extra grated cheese, sliced spring onions, a drizzle of chili oil, and toasted sesame seeds if desired. Serve immediately.
Chef Tips
- Avoid direct heat when combining eggs — otherwise they scramble. Toss off heat and use pasta water to create a smooth emulsion.
- Miso is salty — reduce added salt until final tasting.
- Reserve enough pasta water; it’s the key to silky texture.
- For vegetarian version: swap bacon for mushrooms sautéed in soy + smoked paprika.
Flavor Variations
- Extra creamy: add 1–2 tbsp heavy cream to the egg mix.
- Seafood: swap bacon for sautéed shrimp or scallops (cook separately and fold in).
- Mushroom miso carbonara: add shiitake or oyster mushrooms for umami depth.
- Spicier: increase gochujang or finish with a spoonful of chili crisp.
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