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# System prepended metadata

title: Miso Carbonara

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# Miso Carbonara

## Description
Miso Carbonara is an innovative Asian-Italian fusion dish that combines the rich and creamy flavors of classic Italian Carbonara with the umami-packed essence of miso. This recipe brings together the best of both culinary worlds, creating a unique and flavorful pasta experience.

## Ingredients

12 oz (340 g) spaghetti or linguine
4 oz (113 g) pancetta or bacon, diced
1 tablespoon olive oil
2 large eggs
1 cup (100 g) grated Pecorino Romano or Parmesan cheese
1/3 cup (80 ml) white miso paste
3 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 cup (60 ml) pasta cooking water
2 tablespoons chopped fresh parsley
2 green onions, thinly sliced
1/4 cup (20 g) toasted panko breadcrumbs (optional)
1 tablespoon toasted sesame seeds (optional)

## Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water and set aside. Drain the pasta and set aside.

Prepare the sauce: In a medium bowl, whisk together the eggs, grated cheese, miso paste, and black pepper until well combined. Set aside.

Cook the pancetta or bacon: In a large skillet or pan, heat the olive oil over medium heat. Add the diced pancetta or bacon and cook, stirring occasionally, until crispy and golden brown. Remove the pancetta or bacon from the pan with a slotted spoon and set aside.

Add garlic: In the same skillet with the remaining oil and pancetta or bacon fat, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

Combine pasta and sauce: Reduce the heat to low and add the cooked pasta to the skillet with the garlic. Toss to coat the pasta evenly in the garlic-infused oil. Pour the egg and miso mixture over the pasta, stirring continuously to prevent the eggs from scrambling. Add the reserved pasta cooking water, a little at a time, to help create a smooth and creamy sauce.

Finish the dish: Remove the pan from the heat and add the cooked pancetta or bacon, chopped parsley, and sliced green onions. Toss to combine, ensuring the pasta is evenly coated with the sauce.

Garnish and serve: Divide the Miso Carbonara among plates, and if desired, sprinkle with toasted panko breadcrumbs and sesame seeds for added texture and flavor. Serve immediately and enjoy this delicious fusion of Asian and Italian flavors.