Carbonara with a Japanese twist: white miso whisked into the eggs and Parmigiano for extra savory depth, finished with togarashi, parsley and lemon zest.

Ingredients

For the pasta

• Pasta of your choice, enough for 2–3 servings (we like fresh bucatini)
• Kosher salt

For the sauce

• 2 eggs + 1 egg yolk
• ½ cup grated Parmigiano-Reggiano, plus more for garnish
• 2½ Tbsp white miso paste
• Freshly ground black pepper
• Togarashi, to taste

For the bacon

• 2 Tbsp extra virgin olive oil
• 3 oz bacon, sliced into small strips
• 3 cloves garlic, finely chopped

To finish

• 2 Tbsp finely chopped parsley, plus more for garnish
• Lemon zest

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
2. Whisk the eggs, egg yolk, Parmigiano and miso in a large bowl. Season with black pepper, a pinch of salt and togarashi and set aside.
3. Heat the olive oil in a large skillet over medium heat, add the bacon and cook until crispy, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
4. Drain the pasta, saving 1 cup of the pasta water. Add the pasta to the skillet and cook for 2 minutes, tossing to coat it in the bacon fat.
5. Whisk a little pasta water into the egg mixture, then pour in everything from the skillet and stir to combine.
6. Add more pasta water until the sauce is as thick as you like, stir in the parsley and season with salt and pepper.
7. Top with more Parmigiano, parsley and lemon zest.

Notes & substitutions