I firmly believe that pasta is one of the love languages of the world. I’m going out on a very long limb here and saying this may be my favorite recipe in the book. (But don’t quote me after I’ve had a few miso chocolate chip cookies. I’ve got a thing for miso, okay?!) This. Carbonara. Is. Everything. It’s melt-in-your-mouth, ultra-umami creaminess in every tender bite. This is what you NEED to make if you’re trying to impress someone. It requires less time to make than it will take you to get yourself primped for the date. I can’t wait to hear how your night goes after this one.
8 oz bacon, chopped into 1-inch pieces
Everyday Entertaining Elizabeth Van Lierde
1 bunch lacinato (Tuscan) kale, stems removed and leaves chopped
2 tablespoons white miso paste
2–3 teaspoons sriracha sauce, or to taste
2 large eggs
1 egg yolk
1 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese + more for serving
1/2 lb dried or fresh spaghetti noodles
In a frying pan over medium heat, cook bacon until fat has rendered off and bacon is crisp. Remove with a slotted spoon and place onto a paper towel-lined plate. In the same frying pan, add in chopped kale and cook, stirring frequently, until wilted, about 2–3 minutes. Remove pan from heat and set aside.
In a medium bowl, whisk together miso paste, sriracha, eggs, egg yolk, pepper, and Parmesan cheese until smooth.
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well, and cook according to package directions for al dente. Drain, reserving 1 cup pasta water.
Add the hot, cooked al dente pasta and three-fourths of the bacon (save some for topping) to the frying pan with kale. Add in miso-egg mixture and the 1/2 cup pasta water to the pasta. Toss everything well to coat until the mixture is silky and cheesy. The residual heat from the noodles will cook the eggs.
Divide among bowls and top with extra Parmesan cheese and pepper.
From Everyday Entertaining by Elizabeth Van Lierde; Photos by Elizabeth Van Lierde (Weldon Owen 2021)