Miso Carbonara

MISO CARBONARA

INGREDIENTS
3 Eggs
2 Tbsp Miso
Pecorino Romano
Green Onions, Sliced thin, Whites and Greens Separated
3 Garlic Cloves, Thinly Sliced
Pasta of Choice, I chose Ramen
Pancetta, Guanciale, or Bacon
Red pepper flakes
Salt
Freshly Cracked Black Pepper

INSTRUCTIONS
Whisk together three eggs, 2 tablespoons of miso, and a generous amount of pecorino Romano. Set aside.

Bring a salted pot of water up to a boil. Cook pasta based on box instructions, under cooking it by a minute or two.

Starting with a cold pan, add your pancetta and turn the heat to medium. Let it slowly brown. Once crispy and most of the fat has rendered down, add thinly slice whites of the green onion, garlic and a pinch of red pepper flakes. Stir until fragrant, about 30 seconds.

While that’s working, add a couple ladle fulls of pasta water to your egg miso mixture, stirring until well combined.

Add slightly undercooked pasta to pan with pancetta, along with two ladle fulls of pasta water. Mix it around until a sauce like mixture forms.

Add miso egg mixture and stir well until everything is corporated. Add pasta water as needed - you want it to be a little loose because the pasta soaks up the eggs pretty quickly.

Season with salt and a generous amount of black pepper. Add green onion for a pop of color and mixed together.

Plate. Top with Bonito flakes. Grub immediately.