This creamy, satisfying and umami rich miso carbonara is the perfect quick weeknight dinner. After having the tajarin dish from Kissa Tanto in Vancouver last year, I've been dreaming of making my own version at home. It's one of their most popular dishes and I understand why. It's soft, silky and buttery with a subtle miso flavour. This version is different, as I decided to go with a carbonara instead and left out the butter. It's still silky, flavourful and absolutely delicious. I'm completely obsessed with it and I hope you are too!
I love getting inspired by restaurants and traveling. I recently just got back from Sayulita, Mexico and while I was there, I was indulging and thinking about how I could recreate certain things at home. Being a food blogger and recipe developer, I'm constantly trying to be creative and it can be hard sometimes to come up with new ideas. And I always find that when I disconnect a bit, get outside and travel (locally or abroad) I come back feeling so refreshed with lots of new ideas.
So cheers to disconnecting and getting inspired!
To make this miso carbonara, here's everything you'll need.
Making this miso carbonara pasta is really quite easy and not very different from making a regular carbonara. For this recipe, we're adding miso and tamari and topping the pasta with more Japanese influenced ingredients, like furikake.
There are a few tips and tricks when making carbonara, which I'll include below. So be sure to check those out before making this miso carbonara.
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.
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.
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.
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.
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.
Divide the pasta onto plates and top with extra parmesan, furikake and chives. Season with flaky salt and pepper. Serve and enjoy while hot.
This miso carbonara tastes best when served hot and fresh right after it's made.
However, if you have leftovers, keep extra pasta water and set it aside in a jar in the fridge along with the pasta in a separate container.
When you're ready to reheat, reheat in a nonstick skillet over low heat. Add pasta water and toss with tongs until just heated through and silky again.
I really, really love noodles and pasta, so be sure to check out these other fun recipes!
Are you ready to make this miso carbonara? Let's get to it!
As always, if you make this miso carbonara pasta please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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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.
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