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Egg Yolk Miso Carbonara

Name: Egg Yolk Miso Carbonara
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 160g Pasta; 2 Egg Yolk; 1 Egg; 4 tbsp Milk; 1 tbsp Miso; 10g Butter; plenty Black Pepper; To taste Salt

Noodles

⏱ 15 min

👥 Serves 2

Difficulty ⭐

A sauce of egg yolk, milk, and miso — Japanese-style carbonara with no bacon or cheese.

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📖 The Story Behind This Dish

A creative dish getting the richness of Italian carbonara from the savoriness and saltiness of Japanese miso instead of bacon or pecorino. The sauce of yolk, milk, and miso is tossed using residual heat, so it turns out smooth and rich. Finish with plenty of black pepper. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: Late at night, yellow sauce coats hot pasta in a bowl as black pepper is ground over.

🥕 Ingredients (serves 2)

Pasta 160g
Egg Yolk 2
Egg 1
Milk 4 tbsp
Miso 1 tbsp
Butter 10g
Black Pepper plenty
Salt To taste

👩‍🍳 Instructions

Mix the egg yolks, egg, milk, and miso well in a bowl.
Boil the pasta in salted water.
Add the cooked pasta to the bowl, add the butter, and toss quickly.
If it's not thick enough, stir over a hot water bath.
Serve and grind over plenty of pepper.

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