White Miso & Sesame Carbonara

Serves 2

A Japanese twist on the Italian classic, this creamy carbonara recipe is made with pancetta coated in Mizkan White Miso & Sesame cooking paste. It’s a must-try!

Made using White Miso & Sesame Cooking Paste
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  1. Mix parmesan, egg yolks, and black pepper in a bowl.
  2. Cook pasta in salted boiling water until al dente; reserve some cooking water.
  3. Fry pancetta starting from a cold pan to render the fat, then crisp up.
  4. Remove excess fat, add Mizkan White Miso & Sesame paste, and cook until pancetta is coated.
  5. Remove pan from heat, add pasta, then stir in the egg and cheese mixture.
  6. Add pasta water gradually until the sauce is smooth and glossy.
  7. Serve topped with more parmesan, black pepper, and parsley. Enjoy!

Ingredients

Made using White Miso & Sesame Cooking Paste
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Method

  1. Mix parmesan, egg yolks, and black pepper in a bowl.
  2. Cook pasta in salted boiling water until al dente; reserve some cooking water.
  3. Fry pancetta starting from a cold pan to render the fat, then crisp up.
  4. Remove excess fat, add Mizkan White Miso & Sesame paste, and cook until pancetta is coated.
  5. Remove pan from heat, add pasta, then stir in the egg and cheese mixture.
  6. Add pasta water gradually until the sauce is smooth and glossy.
  7. Serve topped with more parmesan, black pepper, and parsley. Enjoy!