Miso Carbonara

If you're looking for a new and fun way to enjoy traditional carbonara, try this miso carbonara with bucatini. It's loaded with umami flavour and great for a quick weeknight dinner.



  • 6 oz shiitake mushrooms (stem removed, sliced)
  • 2 tbsps extra virgin olive oil
  • salt and pepper, to taste
  • 3 tbsps miso paste (white)
  • 2 whole eggs
  • 2 egg yolks
  • 2 tsp tamari or soy sauce (low sodium)
  • 3/4 cup Parmigiano Reggiano (finely grated) (plus more for garnish)
  • 10 oz dry bucatini
  • 1/4 cup pasta cooking water (reserve extra for adding later)
  • furikake (for topping, optional)
  • fresh chives (for garnish)


  1. Heat a large dutch oven (or skillet) over medium heat. Add the mushrooms and the oil and cook until softened and browned a little (working in batches to ensure they're not too crowded). Season with salt and pepper when they are cooked through and set aside on a plate.
  2. In a bowl, mix together the miso paste, whole eggs and yolks with the tamari. Mix well with a whisk and then add the parmesan and whisk again until smooth.
  3. In a large pot of salted water, cook the bucatini according to package directions until cooked al dente. While the pasta is cooking, reserve some water. Add 1/4 cup (of slightly cooled pasta water) to the miso egg mixture and whisk.
  4. Then, in the same dutch oven used to cook the mushrooms, move it to the element you just used to cook the pasta so it's still hot but the heat is off.
  5. Add the pasta and pour in the miso mixture. Toss well with tongs until the pasta is coated, turning the heat to low if needed to heat things back up, without scrambling the eggs. Tossing should take a few minutes. Add more pasta water if needed to thin.
  6. Divide the pasta onto plates and top with extra parmesan, furikake and chives. Season with flaky salt and pepper if needed. Serve and enjoy while hot.