Spaghetti Carbonara
Surrender to the allure of this Rosemary & Miso Spaghetti Carbonara, where silky spaghetti entwines with rosemary-kissed guanciale, a velvety egg yolk sauce enriched with a whisper of white miso, and a crown of pecorino-crusted croutons. A Roman classic reimagined with a subtle, umami-driven sophistication.
Spaghetti Carbonara
Surrender to the allure of this Rosemary & Miso Spaghetti Carbonara, where silky spaghetti entwines with rosemary-kissed guanciale, a velvety egg yolk sauce enriched with a whisper of white miso, and a crown of pecorino-crusted croutons. A Roman classic reimagined with a subtle, umami-driven sophistication.
By Emily Parker
Posted on May 16, 2025 | Last updated on June 1, 2025
Recipe Details
Ingredients
For the Carbonara
- 320 g spaghetti (bronze-cut for better sauce cling)
- 150 g guanciale, cut into 1 cm cubes
- 1 small sprig fresh rosemary
- 3 large egg yolks
- 1 whole egg
- 80 g Pecorino Romano, finely grated (plus extra for serving)
- 1 tsp white miso paste (for a subtle umami boost)
- 1 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- Salt, for pasta water
For the Garnish
- 1/2 cup day-old bread, cut into small cubes
- 2 tbsp Pecorino Romano, finely grated
- 1 tbsp olive oil
- Fresh parsley, finely chopped, for garnish
Preparation Steps
-
Prepare the Crouton Garnish:
Heat 1 tbsp olive oil in a small skillet over medium heat. Toss bread cubes with 2 tbsp grated Pecorino Romano. Fry for 3–4 minutes until golden and crisp, stirring frequently. Set aside on paper towels.
-
Cook the Guanciale:
In a large, dry skillet, cook guanciale with the rosemary sprig over medium-low heat for 8–10 minutes, stirring occasionally, until the fat renders and the guanciale is golden and crisp. Remove rosemary sprig and discard. Remove guanciale with a slotted spoon, leaving the fat in the pan. Set guanciale aside.
-
Cook the Spaghetti:
Bring a large pot of water to a boil, add 1 tbsp salt, and cook spaghetti until just shy of al dente (about 1 minute less than package instructions, typically 7–8 minutes). Reserve 1 cup pasta water, then drain.
-
Prepare the Sauce Base:
In a bowl, whisk egg yolks, whole egg, 80 g Pecorino Romano, white miso paste, and black pepper until smooth. The miso adds a subtle, savory depth without overpowering.
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Combine the Elements:
Return the skillet with guanciale fat to low heat. Add olive oil to the pan. Toss in the drained spaghetti, stirring to coat in the warm fat for 1 minute. Remove from heat and let cool slightly (to avoid scrambling eggs).
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Create the Creamy Sauce:
Pour the egg mixture over the spaghetti, tossing quickly while adding 2–3 tbsp reserved pasta water to create a glossy, creamy sauce. Add more pasta water as needed for consistency. Return guanciale to the pan and toss to combine.
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Serve with Flair:
Divide the carbonara into warm bowls, twirling the spaghetti into nests. Sprinkle with pecorino-crusted croutons, extra grated Pecorino Romano, and chopped parsley. Serve immediately, basking in the rosemary-scented warmth.
Chef's Tip
- Miso Magic: A touch of white miso enhances the umami without altering the classic carbonara flavor—use sparingly and dissolve it fully in the egg mixture.
- Rosemary Infusion: Let the rosemary sprig linger in the guanciale fat for a fleeting herbal note that elevates the dish’s aroma.
- Crouton Crunch: Make extra pecorino croutons and scatter generously for a cheesy, textural contrast that surprises with every bite.
Nutrition Facts
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