Japan x Italy
Miso carbonara with nori
Rome's most argued about pasta, now with something new to argue about.
25 minTime
35 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original782kcalsame
35 gproteinsame
5 gfibresame
25minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Whisk the yolks, whole egg, parmesan, miso and most of the pepper in a bowl into a thick paste.
- 2Boil the pasta in salted water at a rolling boil until just al dente, about 9 minutes. Keep a mug of pasta water.
- 3Put the pancetta in a cold pan and set on medium heat. Cook 6 to 8 minutes, stirring now and then.
- 4Take the pan off the heat. Add the drained pasta and 3 tbsp pasta water and toss in the pancetta fat. Wait 30 seconds.
- 5Pour in the egg mixture and toss fast with tongs, adding pasta water a spoon at a time for 1 to 2 minutes.
- 6Plate at once and scatter the nori and the rest of the pepper on top.
Serve it like this
Twirl the pasta high in the centre of a warm bowl, tuck crisp pancetta into the folds and finish with a shower of crumbled nori and cracked pepper.
