Improvement? Miso Carbonara Recipe Development: part 2.

Welcome to part 2 of my miso carbonara recipe development series.
Check out part 1 here: • Miso carbonara test 1.
Ingredient list:
Pork:
0.5 lbs sliced pork jowl
1 tbsp miso
1 tbsp cooking sake
1 tbsp mirin
1 tbsp soy sauce
Pasta:
100g yellow onion (1/2 medium)
80g shimeji mushrooms
2 cloves garlic, chopped
1 tbsp butter
35g parmigiano reggiano
1 egg
1 tbsp miso
Juice of 1/2 lemon
80g dry pasta
Toppings:
1 green onion, sliced lengthwise into 2” strips
Lemon juice
Parmigiano reggiano
Black pepper
Instructions:
1. Chop your scallions, onions, and mushrooms. Let the scallions soak in cold water to get rid of the rawness.
2. Salt the pork jowl and let sit for 5 minutes.
3. Combine miso, sake, mirin, and soy sauce in a bowl to make a glaze.
4. Brown the pork jowl in a pan at high heat. Brush the glaze on both sides of the pork while cooking. Take out of the pan and chop into small pieces.
5. To the same pan, add butter, and cook the onions, mushrooms, and garlic on medium heat. Turn off heat.
6. Boil water to cook pasta, adding less salt than normal. Cook pasta and reserve 1 cup of pasta water.
7. While the pasta is cooking, combine the parmigiano, egg, miso, black pepper, and lemon juice in a bowl.
8. Add pork back to pan with the vegetables, and turn on heat. Add 1/2 cup of pasta water and deglaze the pan.
9. Add cooked pasta to pan.
10. Add some pasta water to the egg and cheese mixture to temper it. Then, add to pan.
11. Toss vigorously on low heat until glossy and thickened. Add more pasta water if needed.
12. Transfer to plate. Top with scallions, parmigiano, black pepper, and lemon juice, and serve.
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[@nidiahernandez2056]

That was an amazing dish !

[@jtcooksdinner]

Thanks so much! Not perfect yet but getting there