Miso Mushroom Carbonara

A Japanese-inspired twist on classic carbonara, featuring umami-rich miso, sautéed mushrooms, and a creamy egg-yolk sauce over spaghetti.

Ingredients

Preparation

1. 1.Slice the 250 g mushrooms into even, thin pieces
2. 2.Mince the 2 cloves of garlic finely
3. 3.Grate the 75 g Parmesan cheese into fine particles
4. 4.Whisk together the 3 egg yolks with the 2 tbsp miso paste and 2 tbsp water until smooth and well combined
5. 5.Have the 200 g spaghetti measured and ready
6. 6.Season with salt and black pepper to taste as needed

Instructions

1. 1.Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions until al dente, then drain whilst reserving 120 ml of the pasta cooking water
2. 2.Whilst the pasta cooks, heat 2 tbsp of olive oil in a large frying pan over medium-high heat
3. 3.Add the minced garlic to the hot oil and sauté for approximately 30 seconds until fragrant
4. 4.Add the sliced mushrooms to the pan and cook for 6-8 minutes, stirring occasionally, until they are golden brown and any moisture has evaporated
5. 5.Reduce the heat to low and add the cooked spaghetti to the mushroom mixture, tossing gently to combine
6. 6.Pour the whisked egg yolk and miso mixture over the pasta whilst stirring constantly and continuously
7. 7.Gradually add the reserved pasta water, 60 ml at a time, stirring gently until a silky, creamy sauce forms that coats the spaghetti evenly
8. 8.Remove from heat and stir in the grated Parmesan cheese until fully incorporated
9. 9.Taste and adjust seasoning with additional salt and black pepper as desired
10. 10.Divide between two serving bowls and serve immediately whilst the sauce is still warm and creamy