Carbonara with Miso and Shiitake Mushrooms

Explore a delightful fusion of Italian and Japanese culinary traditions with this miso and shiitake mushroom carbonara. This dish marries the creamy, comforting texture of traditional carbonara with the deep umami flavors of miso and the earthy notes of shiitake mushrooms. Enjoy a delightful array of textures and flavors that cleverly update a classic dish. This well-rounded pasta dish is a testament to the versatility of fusion cuisine, offering an interesting and tasty experience.

Ingredients

• 12 oz spaghetti
• 4 oz pancetta, diced
• 4 cloves garlic, minced
• 1/4 cup white miso paste
• 1 cup shiitake mushrooms, sliced
• 4 large eggs
• 1 cup parmesan cheese, grated

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then reserve 1 cup of the pasta water before draining.
2. Heat a large skillet over medium heat. Add the diced pancetta and cook until crispy. Incorporate the minced garlic and sliced shiitake mushrooms, cooking until the mushrooms are soft.
3. In a mixing bowl, combine the eggs, Parmesan cheese, and white miso paste. Whisk until the mixture is smooth.
4. Transfer the cooked spaghetti to the skillet with the pancetta and mushrooms. Quickly pour the egg mixture over the pasta, tossing to coat evenly. Gradually add reserved pasta water if needed to adjust the sauce’s consistency.
5. Serve immediately, optionally garnishing with additional Parmesan cheese.
6. Avoid adding salt and pepper to taste. Instead, suggest garnishing with freshly ground black pepper if desired.

Keywords: Dinner, Pasta, Umami, Fusion, Italian-Japanese

Spice Rack: Black Pepper

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