Miso Carbonara

Miso Carbonara Recipe

If you're looking for ultra umami creaminess in your next meal, this carbonara is everything.

Serves2 to 3

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Credit: Elizabeth Van Lierde and Abagail Halstead
Miso Carbonara

I’m going to go out on a very long limb here and say this may be my favorite recipe in the book. But don’t quote me after I’ve had a few miso chocolate chip cookies … I’ve got a thing for miso, okay?

This. Carbonara. Is. Everything. It’s melt-in-your-mouth, ultra umami creaminess in every tender bite. This is what you NEED to make if you’re trying to impress someone. It requires less time to make than it will take you to get yourself ready for the date. I can’t wait to hear how your night goes after this one. 

Buy the book: Everyday Entertaining by Elizabeth Van Lierde

Miso Carbonara Recipe

If you're looking for ultra umami creaminess in your next meal, this carbonara is everything.

Serves 2 to 3

Nutritional Info


  • 8 ounces

    bacon, chopped in 1-inch pieces

  • 1 bunch

    lacinato kale leaves, stems removed and chopped

  • 3 tablespoons

    white miso paste

  • 2 to 3 teaspoons

    Sriracha, to taste

  • 3

    large eggs + 1 yolk

  • 1 teaspoon

    freshly cracked black pepper

  • 1 cup

    grated Parmesan cheese + more for serving

  • 1/2 pound

    dried or fresh spaghetti noodles


  1. In a small skillet, on medium heat cook bacon until crisp and fat has rendered off. Remove with a slotted spoon and place onto a paper towel. In the same skillet, add in the chopped kale and cook. Stir kale frequently until wilted, about 2-3 minutes. Remove kale and set aside.

  2. In a medium bowl whisk together miso paste, Sriracha, eggs, egg yolk, cracked black pepper and Parmesan cheese until smooth.

  3. Bring a large pot, three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook according to package directions for al dente.

  4. Add the hot, cooked al dente pasta and 3/4 bacon (save some for topping) to the skillet with kale and remove from heat. Add in whisked egg miso mixture and 1 cup of pasta water to the pasta. Toss everything well to coat until the sauce is silky and cheesy. The residual heat from the noodles will cook the eggs.

  5. Serve into bowls and top with extra Parmesan cheese and cracked black pepper.

Recipe Notes

This recipe is excerpted from Everyday Entertaining by Elizabeth Van Lierde. Images by Elizabeth Van Lierde and Abagail Halstead.