Spicy Miso Pasta Recipe adapted by none other than Chrissy Teigen. Follow the link in the bolded text for the original recipe. I tweaked it slightly for our tastes and I just had to share it with you, because man is it good! And if you have not checked out or bought Chrissy’s cookbooks Cravings and Cravings: Hungry for More. Do that ASAP! I make her fried chicken wings on the regular. I’m in love with her recipes and style of cooking.
This recipe is like if spicy miso noodles had a love child with carbonara. I don’t know why I never thought to mix eggs into my Asian noodle dishes, it’s brilliant! It brings this whole new creamy component to the table. So ridiculously good.
Now people would hate it if I called this ‘carbonara’, and I have a sneaking suspicion that Chrissy knew this too or else I would straight up call this “Asian Carbonara”. It has a lovely ring to it, but again, the haters would ensue.
I always think of Italian and Asian food cultures as being very similar. Both have pasta/noodle heavy recipes, sauces specific to the type of noodle and one could argue that ravioli and dumplings are one in the same. This is food for thought, I’m NOT claiming that they are the same. I’m just observing the similarities. So don’t come at me in the comments about this.
I love the idea of blending different flavors together and this recipe is beyond delicious. Try it and try to tell me otherwise.
Spicy Miso Pasta
Saving 1/2 cup of the pasta water is going to help cook the miso paste and temper the eggs. This is always good practice when cooking pasta to save a little bit of the pasta water to help finish the sauce.
Ingredients
- 1 pound {16 ounce package} Whole Wheat Thin Spaghetti
- 2 tablespoons Chili Garlic Sauce
- 2 tablespoons White Miso Paste {Red works great too}
- 4 whole Eggs
- 1/4 cup Parmesan, grated, plus more for garnish
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Olive Oil
- 6 slices Thick Cut Bacon, sliced into lardons
- 3 stems Green Onion, chopped
Directions
- Step 1 Bring a large pot of water to boil. Once boiling, generously salt your water with kosher salt. Add the pasta and cook until al dente, about 7-8 minutes. Save 1/2 cup of pasta water for the sauce. Drain pasta and set aside.
- Step 2 Make the sauce. In a large mixing bowl, whisk together chili garlic sauce, miso paste, eggs, parmesan, salt and pepper. While whisking slowly drizzle in hot pasta water, keep whisking until water is incorporated. You want to do this slowly as to not curdle the eggs, just temper them.
- Step 3 Meanwhile, in a large 5 quart shallow pan heat olive oil over medium high heat. Add sliced bacon lardons and cook until crisp, about 10 minutes. Drain bacon and set pan aside.
- Step 4 Add pasta, bacon, and egg mixture back to the warm pan and toss together with tongs. If this is not hot enough, place pan back on low heat and toss gently until everything is heated through. Add chopped green onions and toss together.
- Step 5 Serve and garnish with extra parmesan. Enjoy!
Savor and Enjoy!
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