Dairy-free Miso Chili Carbonara
Dairy-free Miso Chili Carbonara
Ingredients
- 8 ounces gluten free spaghetti
- 2 tablespoons kosher salt
- 3 eggs
- 3 egg yolks
- 1/2 teaspoon ground black pepper
- 2 tablespoons white miso paste
- 2 tablespoons olive oil
- 1 teaspoon chili garlic oil, plus more for garnish
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a small bowl, combine the 3 whole eggs, 3 egg yolks, and 1/2 teaspoon of ground black pepper. Whisk well until thoroughly combined. Set aside and allow the eggs to come to room temperature while you prepare the other ingredients.
⏱️ 10 min
- 2
Place the 2 tablespoons of white miso paste into a separate small bowl and set aside.
⏱️ 1 min
- 3
Fill a large pot with water and add 2 tablespoons of kosher salt. Bring the water to a rolling boil over medium-high heat.
⏱️ 5 min
- 4
Add the 8 ounces of gluten free spaghetti to the boiling water and cook for two minutes shy of al dente, following the package instructions.
⏱️ 8 min
- 5
Before straining the pasta, carefully reserve 2 cups of the hot pasta water. This will be used to create the sauce.
⏱️ 1 min
- 6
Add a generous splash (about 1/4 cup) of the reserved hot pasta water to the miso paste in the small bowl. Whisk well until the miso paste is smooth and dissolved.
⏱️ 1 min
- 7
Pour the miso mixture into the bowl with the whisked eggs and pepper. Whisk thoroughly to combine.
⏱️ 1 min
- 8
In a large skillet, combine 2 tablespoons of olive oil, 1 teaspoon of chili garlic oil, and a splash (about 1/4 cup) of the reserved hot pasta water. Place the skillet over low heat.
⏱️ 1 min
- 9
Add 1/2 cup of the hot pasta water to the egg and miso mixture. Whisk well to combine. This step will temper the eggs, preventing them from scrambling when added to the warm skillet.
⏱️ 1 min
- 10
Once the skillet is warm (but not too hot, you should be able to comfortably touch it), slowly pour the tempered egg mixture into the skillet while continuously whisking. This constant whisking is crucial for a smooth sauce.
⏱️ 2 min
- 11
Continue whisking the sauce in the skillet over low heat until a creamy sauce forms, which should take about 10 minutes. Do not let the sauce boil.
⏱️ 10 min
- 12
Add the strained, cooked pasta directly to the skillet with the creamy sauce. Cook on low heat for several more minutes, tossing continuously, until the sauce has thickened enough to cling beautifully to the pasta.
⏱️ 3 min
- 13
Serve immediately, garnished with an extra drizzle of chili oil and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dairy-free Miso Chili Carbonara
- 8 ounces gluten free spaghetti
- 2 tablespoons kosher salt
- 3 eggs
- 3 egg yolks
- 1/2 teaspoon ground black pepper
- 2 tablespoons white miso paste
- 2 tablespoons olive oil
- 1 teaspoon chili garlic oil, plus more for garnish
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a small bowl, combine the 3 whole eggs, 3 egg yolks, and 1/2 teaspoon of ground black pepper. Whisk well until thoroughly combined. Set aside and allow the eggs to come to room temperature while you prepare the other ingredients.
⏱️ 10 min - 2
Place the 2 tablespoons of white miso paste into a separate small bowl and set aside.
⏱️ 1 min - 3
Fill a large pot with water and add 2 tablespoons of kosher salt. Bring the water to a rolling boil over medium-high heat.
⏱️ 5 min - 4
Add the 8 ounces of gluten free spaghetti to the boiling water and cook for two minutes shy of al dente, following the package instructions.
⏱️ 8 min - 5
Before straining the pasta, carefully reserve 2 cups of the hot pasta water. This will be used to create the sauce.
⏱️ 1 min - 6
Add a generous splash (about 1/4 cup) of the reserved hot pasta water to the miso paste in the small bowl. Whisk well until the miso paste is smooth and dissolved.
⏱️ 1 min - 7
Pour the miso mixture into the bowl with the whisked eggs and pepper. Whisk thoroughly to combine.
⏱️ 1 min - 8
In a large skillet, combine 2 tablespoons of olive oil, 1 teaspoon of chili garlic oil, and a splash (about 1/4 cup) of the reserved hot pasta water. Place the skillet over low heat.
⏱️ 1 min - 9
Add 1/2 cup of the hot pasta water to the egg and miso mixture. Whisk well to combine. This step will temper the eggs, preventing them from scrambling when added to the warm skillet.
⏱️ 1 min - 10
Once the skillet is warm (but not too hot, you should be able to comfortably touch it), slowly pour the tempered egg mixture into the skillet while continuously whisking. This constant whisking is crucial for a smooth sauce.
⏱️ 2 min - 11
Continue whisking the sauce in the skillet over low heat until a creamy sauce forms, which should take about 10 minutes. Do not let the sauce boil.
⏱️ 10 min - 12
Add the strained, cooked pasta directly to the skillet with the creamy sauce. Cook on low heat for several more minutes, tossing continuously, until the sauce has thickened enough to cling beautifully to the pasta.
⏱️ 3 min - 13
Serve immediately, garnished with an extra drizzle of chili oil and fresh chopped parsley.
⏱️ 1 min