Miso Carbonara
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 12 ounces whole wheat spaghetti
- 1 bunch black kale, cleaned, de-stem, chopped
- 1⁄2 lb peas (fresh or frozen)
- 1 medium onion, chopped
- 3 eggs, room temperature
- 2 tablespoons white miso
- 1⁄2 lb Italian sausage, no casings
- 1 tablespoon oil
- 4 garlic cloves, minced
- 1⁄4 teaspoon salt and pepper (optional)
- 1⁄4 teaspoon chili pepper flakes (optional)
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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RECIPE SUBMITTED BY
Nado2003
United States