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.
- 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
Pecans / Broccolini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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)
Mushrooms (if not pre-sliced) - Slice. (Can be done up to 3 days ahead)
Corn - Defrost in the microwave.
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.)
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.
Return pan to heat and add butter. When butter melts, add mushrooms and saute until very tender, 6 to 8 minutes.
When mushrooms are nearly finished cooking, add pasta to boiling water. Boil according to package directions.
To mushrooms, add corn kernels and broccolini. Season with some salt. Saute until the vegetables are heated through.
When pasta is done, reserve ¼ cup / 60 mL of pasta water (this is for 4 servings, adjust if customizing).
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.)
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.)
Add vegetable to pasta and toss to combine. Taste and season with some salt, if needed.
Divide pasta between serving bowls. Top with pecans and some black pepper. Serve with hot sauce. Enjoy!
I love miso, but prefer the original carbonara recipe. Will make with Parmesan next time but keep the added mushrooms and broccolini which were great!!1 Helpful
It was a little bland, but we used fresh lemon on top so still pretty good.0 Helpful
it was just ok. Kinda weird. We made a previous carbonara recipe that we liked a lot better.0 Helpful
It was....ok. Not great. This was only my 6th meal, but it felt like my hardest one. Just so. much. work. I did 4 servings and 10 oz of pasta was NOT enough, so I had to make more, which delayed serving. 10 oz and the egg was still runny. I don't really love carbonara, but I tried this because of all the veggies, but even they aren't making me happy. On to the next recipe.0 Helpful
It was ok. I should have added more water because mine was a little dry but the flavor was just ok.0 Helpful
Turned out great, got rave reviews. Also very easy and pretty quick with minimal prep. If worried about egg safety or allergies Just Egg works great as an egg replacement in all the carbonara recipes.0 Helpful
Vegetarian version was ok. Not a fav but good.0 Helpful