Had so much fun cooking up this miso carbonara with @giadadelaurentiis! The miso adds depth and umami and pairs perfectly with the @thegiadzy nodi marini pasta (the cutest little sailor knots!). Enjoy!
1. Bring a pot of water to a boil.
2. In a medium bowl, beat the egg and egg yolks with the pecorino Romano and a few grinds of pepper.
3. Heat a large skillet over medium-high heat. Add the pancetta and cook until golden brown and crispy, 6 to 8 mins, then remove the skillet from the heat and transfer the pancetta to a plate, leaving the fat in the skillet.
4. Whisk 1 Tbsp of the hot fat into the eggs which will temper them (make sure to keep the eggs moving constantly while you pour in the fat).
5. Boil the pasta 3 mins less than the package directions. Reserve 1 cup of pasta water, then transfer the pasta directly into the pan with the pancetta fat using a skimmer (or drain and transfer). Add the miso paste, 1/4 cup of the reserved pasta water, and 1 teaspoon freshly ground black pepper. Cook over medium-high heat, tossing the pasta in the sauce and adding more pasta water as needed, until the pasta reaches your desired tenderness (~3 mins).
6. Remove the skillet from the heat and slowly pour the egg mixture into the skillet while quickly mixing the pasta. Mix constantly, so the eggs don’t cook in the pan. Add more pasta water as needed to loosen the sauce. The sauce should be silky and creamy. Stir in the pancetta.
7. Serve with sliced scallion on top and enjoy!
