Ingredients
Scale
- 8 ounces spaghetti
- 4 slices thick turkey bacon
- 1 tbsp miso paste
- 1 tsp red chili flakes
- 1 tsp freshly ground black pepper
- ½ cup hot reserved pasta water
- 2 eggs
- 2 egg yolks
- 1 cup grated Parmigiano-Reggiano cheese
- Finely chopped parsley for garnish
Instructions
- Cook spaghetti in salted boiling water until al dente, about 8-10 minutes. Reserve ½ cup hot pasta water before draining.
- In a skillet over medium heat, cook turkey bacon until crispy and set aside.
- Whisk together eggs, egg yolks, miso paste, chili flakes, black pepper, and cheese in a mixing bowl. Gradually add reserved pasta water while whisking to prevent scrambling.
- Return the skillet with turkey bacon to low heat, add spaghetti and toss.
- Pour egg-miso mixture over spaghetti, stirring continuously until creamy.
- Serve immediately, garnished with extra cheese and parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Japanese Fusion
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 210mg