Elevate Your Carbonara with White Miso & Crispy Sage Magic

The beauty of a true Italian Carbonara lies in its deceptive simplicity. With just a few quality ingredients—egg yolks, hard cheese, cured pork, and black pepper—it creates a luxuriously creamy sauce without a single drop of cream. It’s a classic for a reason. But what if we told you there's a way to elevate this beloved dish to a new level of savory, complex flavor? Prepare to challenge tradition with a secret ingredient from Japanese cuisine that will transform your understanding of this Italian masterpiece.

The Umami Bomb: Miso Carbonara with Crispy Sage

Our revolutionary take on carbonara honors the cream-free principle but introduces a powerful twist: white miso paste. This fermented soybean paste is the cornerstone of umami, the fifth taste that signifies deep, savory deliciousness. When whisked into the egg and cheese mixture, the miso paste melts away, lending a subtle, salty-sweet depth that beautifully complements the rich egg yolks and sharp Pecorino cheese. The addition of crispy sage leaves provides an aromatic earthiness and a delightful textural crunch that makes every bite an unforgettable experience.

Yields: 2 servings
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

• 200g Spaghetti or your favorite long pasta
• 100g Pancetta or guanciale, cubed
• 2 large egg yolks
• 1 whole large egg
• 40g Pecorino Romano or Parmesan cheese, finely grated, plus extra for serving
• 1 tbsp white miso paste
• 1 clove garlic, lightly smashed
• Freshly ground black pepper
• A handful of fresh sage leaves
• 1 tbsp olive oil

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Proper pasta texture is key here.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until the fat has rendered and the pieces are golden and crispy. Add the smashed garlic clove and the whole sage leaves during the final minute of cooking. Cook until the sage is crisp and fragrant, then remove and discard the garlic clove. Set the crispy sage leaves aside for garnish.
3. In a separate bowl, create the sauce base. Whisk together the egg yolks, the whole egg, the finely grated cheese, and the white miso paste. Add a generous amount of freshly ground black pepper and mix until the mixture is completely smooth and pale.
4. Just before the pasta is ready, reserve about a cup of the starchy, cloudy pasta water. This water is liquid gold and essential for creating the sauce.
5. Drain the pasta and immediately add it to the skillet with the crispy pancetta (ensure the skillet is off the heat to prevent scrambling). Pour the egg and miso mixture over the hot pasta. Stir vigorously and continuously, adding a tablespoon or two of the reserved pasta water to emulsify the sauce. The residual heat from the pasta will gently cook the eggs, creating a glossy, creamy coating.
6. If the sauce seems too thick, add another splash of pasta water until it reaches your desired consistency. Serve immediately in warm bowls, garnished with extra grated cheese, another crack of black pepper, and the reserved crispy sage leaves.