This creamy, satisfying and umami rich miso carbonara is the perfect quick weeknight dinner. After having the tajarin dish from Kissa Tanto in Vancouver last year, I've been dreaming of making my own version at home. It's one of their most popular dishes and I understand why. It's soft, silky and buttery with a subtle miso flavour. This version is different, as I decided to go with a carbonara instead and left out the butter. It's still silky, flavourful and absolutely delicious. I'm completely obsessed with it and I hope you are too!

I love getting inspired by restaurants and traveling. I recently just got back from Sayulita, Mexico and while I was there, I was indulging and thinking about how I could recreate certain things at home. Being a food blogger and recipe developer, I'm constantly trying to be creative and it can be hard sometimes to come up with new ideas. And I always find that when I disconnect a bit, get outside and travel (locally or abroad) I come back feeling so refreshed with lots of new ideas.

So cheers to disconnecting and getting inspired!

Ingredients

To make this miso carbonara, here's everything you'll need.

• shiitake mushrooms (stem removed, sliced)
• extra virgin olive oil
• salt and pepper
• miso paste (white)
• eggs & egg yolks
• tamari or soy sauce (low sodium)
• Parmigiano Reggiano
• bucatini or other similar pasta shape
• pasta cooking water
• furikake (for topping, optional)
• fresh chives (for garnish)

How to Make This Miso Carbonara

Making this miso carbonara pasta is really quite easy and not very different from making a regular carbonara. For this recipe, we're adding miso and tamari and topping the pasta with more Japanese influenced ingredients, like furikake.

There are a few tips and tricks when making carbonara, which I'll include below. So be sure to check those out before making this miso carbonara.

Heat a large dutch oven (or skillet) over medium heat. Add the mushrooms and the oil and cook until softened and browned a little working in batches to ensure they're not too crowded. Season with salt and pepper when they are cooked through and set aside on a plate.

In a bowl, mix together the miso paste, whole eggs and yolks with the tamari. Mix well with a whisk and then add the parmesan and whisk again until smooth.

In a large pot of salted water, cook the bucatini according to package directions until cooked al dente. While the pasta is cooking, reserve some water. Add 1/4 cup (of slightly cooled pasta water) to the miso egg mixture and whisk.

Then, in the same dutch oven used to cook the mushrooms, move it to the element you just used to cook the pasta so it's still hot but the heat is off.

Add the pasta and pour in the miso mixture. Toss well with tongs until the pasta is coated, turning the heat to low if needed to heat things back up, without scrambling the eggs. Tossing should take a few minutes. Add more pasta water if needed to thin.

Divide the pasta onto plates and top with extra parmesan, furikake and chives. Season with flaky salt and pepper. Serve and enjoy while hot.

Tips For Making Carbonara

• Work off the heat: use the element on your stove that was just on to cook the pasta, but turn off the heat. The residual heat will help to emulsify and thicken the sauce and cook it slowly with the pasta while tossing. Turn the heat to low if you need to thicken the carbonara sauce more.
• Reserve more water: keep extra pasta water set aside to help thin the pasta as needed.
• Keep tossing: as you are adding the miso egg sauce to the pasta, keep tossing with tongs to ensure everything is coated evenly and work quickly so the pasta doesn't get overcooked.
• Cook the pasta al dente: because you'll be tossing the pasta with the carbonara sauce for about two minutes, be sure that you cook the pasta less than the package directions.
• Serve with more parmesan: and please use real Parmigiano Reggiano as it has the best flavour.
• Salt to taste: if you are seasoning everything as you go, you shouldn't have to salt the final dish too much. Always taste and adjust to suit your preference.

Storage and Leftovers

This miso carbonara tastes best when served hot and fresh right after it's made.

However, if you have leftovers, keep extra pasta water and set it aside in a jar in the fridge along with the pasta in a separate container.

When you're ready to reheat, reheat in a nonstick skillet over low heat. Add pasta water and toss with tongs until just heated through and silky again.

Substitutions

• Mushrooms: if you don't like mushrooms, omit and use bacon, lardons or pancetta.
• Bucatini: use a similar shaped pasta, such as linguine, spaghetti or udon noodles.
• Furikake: omit, or use a mixture of chopped nori and sesame seeds for topping.
• Add some heat: add chili flakes or chili crisp on top.

More Noodle and Pasta Recipes to Try:

I really, really love noodles and pasta, so be sure to check out these other fun recipes!

• Cold Noodle Salad with Spicy Peanut Thai Red Curry Sauce
• Easy Chili Crisp Noodles
• Pasta with Burrata and Sausage
• Soba Noodles with Peanut Sauce and Crunchy Celery
• Healthy Pad Thai
• Chicken Noodle Salad with Thai Bang-Bang Sauce
• Instant Pot Ramen with Crispy Pork

Are you ready to make this miso carbonara? Let's get to it!

As always, if you make this miso carbonara pasta please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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