Miso Spaghetti Carbonara
with chopped pecans / mushrooms / broccolini
Classic spaghetti carbonara is always a weeknight winner, but the sweet and savory flavor of miso paste and a rainbow of vegetables make this new version extra fun.
Smarts: Don’t forget to season this dish at each step. Season the pasta water and each of the vegetables as they cook - a little will go a long way to build flavor.
Ingredients
- Pecans - 1/3 cup , chopped
- Broccolini - 1 bunch , finely chopped
- Mushrooms, shiitake - 8 oz , sliced (look for pre-sliced to save time; sub any type mushrooms)
- Corn kernels, frozen - 1 cup
- Eggs - 1
- Egg yolks - 2 , discard whites or use in another recipe
- Miso paste - 1 1/2 Tbsp
- Butter - 1 Tbsp
- Pasta, spaghetti - 10 oz (sub linguine)
- Reserved pasta water - 1/4 cup
- Black pepper - to taste
- Hot sauce - for serving
Prep
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Pecans / Broccolini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Steam broccolini - Place broccolini in a microwave-safe bowl. Cover with a damp paper towel and microwave until tender, 2 to 4 minutes. (Can be done up to 5 days ahead)
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Mushrooms (if not pre-sliced) - Slice. (Can be done up to 3 days ahead)
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Corn - Defrost in the microwave.
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Make
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In a large mixing bowl, whisk together eggs, egg yolks, and miso paste until evenly combined. (You want this ready to go so that the pasta can be tossed in this bowl right after cooking.)
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Bring a stock pot of salted water to boil. (If you've never made carbonara before, check out this video.)
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While water is coming to a boil, heat a large skillet over medium heat. Add chopped pecans and saute, stirring constantly, until fragrant and toasted, 3 to 5 minutes. Set aside.
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Return pan to heat and add butter. When butter melts, add mushrooms and saute until very tender, 6 to 8 minutes.
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When mushrooms are nearly finished cooking, add pasta to boiling water. Boil according to package directions.
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To mushrooms, add corn kernels and broccolini. Season with some salt. Saute until the vegetables are heated through.
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When pasta is done, reserve ¼ cup / 60 mL of pasta water (this is for 4 servings, adjust if customizing).
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Drain pasta.
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Working quickly so the pasta stays hot, add hot pasta to mixing bowl with eggs and miso. (The eggs will cook as you toss them with the pasta.)
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Use tongs or two forks to toss hot pasta with egg mixture 20 to 30 times. As you toss the pasta, add reserved pasta water a bit at a time just until the sauce looks smooth and shiny. (You may not need all of the water.)
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Add vegetable to pasta and toss to combine. Taste and season with some salt, if needed.
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Divide pasta between serving bowls. Top with pecans and some black pepper. Serve with hot sauce. Enjoy!
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