Dinner

Spicy Miso Carbonara Recipe

ByHarry Bern December 10, 2025December 10, 2025

Introduction

Spicy Miso Carbonara is a delightful twist on the classic Italian dish, blending savory miso and spicy chili flavors with creamy eggs and Parmesan. This unique recipe is perfect for those who love a bit of heat and umami in their pasta. It’s quick to make and incredibly satisfying.

A close-up view of a bowl filled with ruffled-edged pasta coated in a light sauce, topped with finely shredded white cheese and scattered small green herb pieces. Darker small bits, possibly mushrooms or seasoning, are mixed throughout the pasta. The bowl is white with a gray patterned design inside. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz Bacon
1/4 cup White Miso
2 tablespoon Sambal Oelek (or other chili garlic sauce)
1 teaspoon Red Pepper Flakes (optional; more or less to taste)
1 teaspoon Black Pepper (freshly ground; more to serve)
4 Eggs
1 cup Parmesan Cheese (freshly grated; more to serve)
1 lb Pasta (a long shape like spaghetti or linguine works well; reserve 1 cup of pasta water)
Sliced Green Onion and Furikake (to serve)

Instructions

Step 1: Cook the bacon in a pan over medium heat on both sides until crispy. Remove to a paper towel lined plate. Cut into small pieces once cool.
Step 2: In a medium bowl, whisk together the miso paste, sambal oelek, red pepper flakes, and black pepper. Add the eggs and whisk again. Finally add the parmesan cheese and 1/4 cup of hot pasta water. Whisk until well combined.
Step 3: Cook pasta according to package instructions in salted water until al dente. Reserve 1 cup of pasta water before draining.
Step 4: Add the chopped bacon to a large bowl. Immediately add the cooked pasta and egg mixture to the same bowl. Quickly toss everything together so the eggs don’t scramble. Add hot pasta water as needed to reach a creamy consistency. The heat of the pasta and pasta water will cook the eggs gently.
Step 5: Serve right away with extra parmesan cheese, black pepper, sliced green onion, and furikake seasoning on top.

Tips & Variations

Use pancetta or guanciale in place of bacon for a more traditional carbonara flavor.
Adjust the spice level by changing the amount of sambal oelek and red pepper flakes to suit your taste.
For a vegetarian version, omit bacon and add sautéed mushrooms or smoked tofu.
Make sure to toss the pasta and egg mixture off the heat to avoid scrambling the eggs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat while adding a splash of water or broth to loosen the sauce. Avoid using a microwave to prevent the eggs from scrambling.

How to Serve

A bowl of curly pasta with a light yellow color forms the base layer, topped with small pieces of dark dried herbs or mushrooms scattered throughout. The pasta is sprinkled generously with finely shredded white cheese, creating a soft, snowy layer on top. Bright green chopped herbs are scattered lightly over the cheese, adding fresh pops of color. There are visible black pepper specks and other small seasonings spread evenly, giving a textured look to the dish. The pasta sits in a white bowl with a simple gray curved pattern along the inner side, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, long pasta shapes like fettuccine or bucatini work well, but feel free to use your favorite kind. Just adjust the cooking time according to the package instructions.

What if I don’t have sambal oelek?

If you don’t have sambal oelek, you can substitute with another chili garlic sauce or add a pinch of cayenne pepper for heat. Adjust according to your spice preference.