Carbonara with White Miso

Carbonara with White Miso

The white miso (Saikyo miso) carbonara that I had at a restaurant was so delicious I won't say this is a copy cat recipe, but it's tasty anyhow.

Ingredients: 1 serving

80 to 100 g
Hot water and salt
Lots × 1%
5 cm
Olive oil
1 tablespoon
1 clove
◆Fresh cream
50 ml
50 ml
◆Egg yolk
◆White miso
1 tablespoon
◆Parmesan cheese
1 tablespoon
Kombu tea
1/2 teaspoon
Parmesan cheese
as needed
Coarsely ground black pepper
as needed


1. Start cooking the pasta with lots of hot water (1% salt).
2. Slice the bacon into 1 cm width pieces. Mix all ◆ ingredients in a bowl.
3. Heat olive oil in a pan, and sauté the garlic over low heat. When fragrant, add the bacon and sauté.
4. Combine the freshly cooked pasta with the mixed ◆ ingredients, then add everything into the pan. Mix together briefly, then turn the heat off. Briefly add and mix in the kombu tea to season.
5. Dish it up, and serve with parmesan cheese and black pepper.
6. You could also use tubed grated garlic and sliced bacon.

Story Behind this Recipe

The carbonara with miso that I ate at a restaurant was so delicious, but I couldn't find a recipe that was exactly the same. I love white miso since I was born and raised in Kyoto.