Adding a little of miso goes so well with carbonara, omg. Like, it does make sense, it gives this extra umami, some sweetness and this wonderful flavor that goes very well with all elements in carbonara: eggs, pork and cheese
by FreshBook8963
3 Comments
FreshBook8963
Recipe: Boil water, don’t put salt, or put a lot less salt than usual
Diced ganciale in a preheated pan (if it’s too lean, add a little of fat, it can be lard, olive oil, butter or even neutral oil. The fat is essential to make it creamy) until crisp, then turn off the heat.
Grate pecorino romano, grana padano, add 1tb spoon of miso (for this recipe, I like using red miso) 1 egg and 2 yolks and some black pepper. Mix it, add the grease from Guanciale, mix more
When the pasta is past Al dente, almost in the texture you like, put the pasta in the Guanciale pan without heat, add your cream, and cream it. If too liquid, you can turn on the pan, if it’s too thick, you can add a little of water.
RedColdChiliPepper
Nice! Maybe some soy sauce and shrimps as well next time?
3 Comments
Recipe:
Boil water, don’t put salt, or put a lot less salt than usual
Diced ganciale in a preheated pan (if it’s too lean, add a little of fat, it can be lard, olive oil, butter or even neutral oil. The fat is essential to make it creamy) until crisp, then turn off the heat.
Grate pecorino romano, grana padano, add 1tb spoon of miso (for this recipe, I like using red miso) 1 egg and 2 yolks and some black pepper. Mix it, add the grease from Guanciale, mix more
When the pasta is past Al dente, almost in the texture you like, put the pasta in the Guanciale pan without heat, add your cream, and cream it. If too liquid, you can turn on the pan, if it’s too thick, you can add a little of water.
Nice! Maybe some soy sauce and shrimps as well next time?
Miso hungry now! yumm