Carbonara Japanese style (serves 4)

When I first read the title of this recipe, I couldn't imagine it. The recipe is by Lisa Featherby and was published by Gourmet Traveller, I read the recipe and decided I would give it a try, I wasn't disappointed, it might sound strange but the umami flavour that the miso & nori gives is wonderful. You still have that much loved flavour of crispy bacon and a creamy parmesan & egg sauce but it gets ramped up to another level with these additions. It is an absolute must to try, if you love carbonara.

Ingredients:

2 tbsps olive oil

150g pancetta cubes

2 tsps shiro (white) miso

300g dried spaghetti

3 eggs, lightly beaten

100g freshly grated parmesan

to serve:

extra parmesan

1 sheet toasted nori, shredded

1-2 spring onions, shredded

Method:

Heat olive oil in a large frying pan, over medium-high heat, fry pancetta until crisp and golden. Remove bacon and set aside, leaving fat in pan. Add miso and stir for 2 mins.

While pancetta is cooking, cook spaghetti in a large pan of salted boiling water until al dente

​2 tbsps olive oil, 150g pancetta cubes, 2 tsps shiro miso, 300g dried spaghetti

In a bowl, whisk eggs & parmesan. Remove spaghetti with tongs and add to frying pan, toss to cover with oil & miso. Remove pan from heat add egg mixture together with a couple of tbsps of pasta water. Be careful that pan is not too hot or you will scramble the eggs, toss to combine, add pancetta and toss again. The hot pasta will absorb some of the sauce, so if necessary add a bit more pasta water to give a smooth silky sauce.

​3 eggs, lightly beaten, 100g freshly grated parmesan

To serve, split between bowls and top with parmesan, nori and spring onions. Serve immediately.

​Freshly grated parmesan, 1 sheet toasted nori - shredded, 1-2 spring onions - shredded

Notes on ingredients:

Shiro miso & nori available from Mr Bells Global Food Emporium or asian food stores.

All other ingredients readily available