Part 3: Final touches? Miso Carbonara Recipe Development.

Today is part 3 of my miso carbo recipe development series, where I try to come up with my own version of this fusion dish.
Let me know if you have any suggestions or have made it!
Couple of things to know:
- This dish contains ingredients with lots of salt, like miso, soy sauce, and the Parmigiano. Remember, you can always add more salt, but it's hard to get rid of once it's in there.
- This dish is best served hot immediately after cooking. As it cools, the sauce will thicken up.
- Tossing vigorously is the way to create that homogenous, smooth sauce (it's an emulsion of cheese and water).
Chapters:
0:00 Intro
0:46 Prep
2:04 Cooking
4:54 Tasting & Thoughts
Part 2: • Improvement? Miso Carb...
Check out the rest of the series here: • Miso carbonara recipe ...
RECIPE
Ingredient list (for 2 servings):
- 1/2 (100g) medium yellow onion
- small bunch (~80g) of enoki mushrooms
- 1/2 shallot
- 2 cloves garlic
- 1 stalk scallion
- 60g grated Parmigiano reggiano
- 1 egg
- juice from 1 lemon
- 1 lb (~450g) sliced pork jowl
- 1 tbsp sake (or pasta water) to deglaze
- 200g dry spaghetti
- olive oil
- black pepper
- salt
Miso glaze
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp cooking sake
- 1 tbsp miso
Instructions:
1. Salt the sliced pork jowl and let sit.
2. Prep the vegetables. Slice the onions lengthwise (Julienne cut), dice the garlic and shallot, and cut the enoki mushrooms into short stalks. Slice your scallions into strips for topping and garnishing, and put into some water to take away the rawness.
3. Make the miso glaze by combining the soy sauce, mirin, sake, and miso. Set aside.
4. Add some neutral cooking oil to the pan and cook the pork jowl on medium to high heat. Make sure the moisture evaporates and the pork gets some nice browning and color. The noise from the pan should change from sizzling to a crisping sound when there is no more moisture left.
5. Turn the heat down to medium and brush the glaze on the pork, getting both sides evenly coated. Once the pork is glazed, take it out of the pan and set aside.
6. Start the pasta water, making sure to undersalt it. Cook the pasta al dente according to the package. Reserve about 1 cup of pasta water.
7. To the same pan that the pork was cooked in, add some olive oil if needed and cook the garlic, onions, shallots, and mushrooms on medium heat while deglazing the pan with some pasta water or sake and scraping the fond into the vegetables. Cook until the onions are translucent, making sure not to burn or brown the garlic. Add the cooked pork back in and turn the heat to low to reheat.
8. Grate the Parmigiano Reggiano. Add the egg, miso, black pepper, and lemon juice and mix.
9. Once the vegetables are cooked and the pork is reheated, add the cooked pasta and some pasta water to the pan. Add some pasta water to the cheesy egg mixture to temper it. Then, add that to the pan and toss vigorously toss on low heat to create a glossy, smooth sauce. Season with salt and black pepper to taste. If it's too thin, add more cheese to thicken it up. If it's too thick, add more pasta water.
Start with only a little bit of pasta water, as it is easier to add more than to thicken it up without overcooking the pasta and making it too salty.
10. Transfer to a plate and garnish with more cheese, black pepper, and the sliced scallions.
11. Eat up and share with friends and family.
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