Miso Carbonara

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces whole wheat spaghetti
  • 1
    bunch black kale, cleaned, de-stem, chopped
  • 12
    lb peas (fresh or frozen)
  • 1
    medium onion, chopped
  • 3
    eggs, room temperature
  • 2
    tablespoons white miso
  • 12
    lb Italian sausage, no casings
  • 1
    tablespoon oil
  • 4
    garlic cloves, minced
  • 14
    teaspoon salt and pepper (optional)
  • 14
    teaspoon chili pepper flakes (optional)
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DIRECTIONS

  • Cook spaghetti in a pot of salted water (add kale 3 minutes before spaghetti finish, add peas 1 minute before spaghetti finish).
  • In large skillet pre-heated skillet cook sausage until cooked. Remove from skillet leaving whatever grease in skillet.
  • In same skillet, add oil if needed, cook onions and garlic until cooked. Turn burner off.
  • When pasta and vegetables are cooked, remove from pot and put directly into skillet with onions and garglic. Save pasta water in pot.
  • In heat proof bowl mix eggs, white miso and a pinch of salt and pepper until blended. Add about a ladle (1/4 cup) hot pasta water into bowl of egg mixture, put bowl over hot pasta water pot and keep whisking.
  • Add meat back into skillet with onion, pasta and vegetables.
  • Pour egg mixture and chili flakes (if using) into skillet and toss to combine.
  • Add more pasta water to make sauce, to taste. Salt and pepper as needed.
  • Serve immediately.
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