Miso mushroom Carbonara

Traditional Italian carbonara is already a masterpeace but what if we infused it with a touch of miso and mushroom, the perfect duo to take this dish another style. Think of it as carbonara with a Japanese soul- deep, rich and so satisfying.

This version still keep the OG carbonara ( like cheese, panchett, al dante spaghetti( but add a miso twist and saute garlic mushroom.

Ingredients (1-2 servings):

• 150g dried spaghetti

• 250g shimeji mushrooms

• 30g unsalted butter

• 4-5 cloves garlic, finely minced

• 80g pancetta, diced

• 2 tbsp miso paste

• 2 tsp brown sugar

• 50-100g grated Parmigiano cheese

• Nori (seaweed) for topping

• Shichimi chili flakes

• Roasted broccolini (optional)

Instructions:

1. Cook the spaghetti: Boil in salted water according to package instructions until al dente. Reserve some pasta water before draining.

2. Sauté the pancetta: In a pan over medium heat, cook the pancetta until crispy. Add butter, garlic, and shimeji mushrooms. Sauté until the mushrooms are tender.

3. Make the sauce: In a small bowl, mix miso paste and brown sugar with a bit of pasta water to dissolve. Add this mixture to the pan and stir well.

4. Combine everything: Toss the cooked spaghetti into the pan, gradually adding grated Parmigiano and a bit more pasta water if needed, until the sauce coats the pasta smoothly.

5. Serve: Top with more cheese, nori, shichimi chili flakes, and roasted broccolini.

A comforting, umami-packed pasta dish that’s creamy yet light—a perfect fusion of Japanese and Italian flavors!