- 3/4 lb pasta
- 3 oz bacon, sliced
- 4 eggs, beaten
- 1/2 cup whole milk
- 3 tablespoons kome miso (white)
- 3 tablespoons grated parmesan cheese and more for topping
- pinch of salt
- 3-5 parsley leaves, minced
- Makes 4 servings
1. Cook pasta in a pot of boiling water with salt until al dente.
2. Saute bacon in saute pan for 1 minute on medium heat and remove.
3. Combine eggs, milk, parmesan and miso in a bowl until miso dissolves completely.
4. Add cooked pasta to saute pan and saute on medium heat for 20 seconds.
5. Lower the heat, add cream mixture and saute.
4. Season to taste and garnish with extra parmesan and chopped parsley.
RECIPE TIPS: Everyone loves carbonara but it can be too heavy at times. However, by using kome mis (white), you can substitute heavy cream with milk without extra accumulation of calories to the dish.
