Japanese Inspired Pasta Carbonara
As I have stated before, I am a huge fan of noodles in a creamy cheese sauce, from kraft mac and cheese to authentic Italian carbonara. That is why when I stumbled across this Japanese inspired carbonara I knew I had to give it a whirl, and let me tell you, I was not disappointed. To me, these are two cultures that I would not think of mixing in a thousand years, it just doesn’t seem natural. Miso? In the noodles? With Italian sausage? These flavor profiles seemed almost contradictory to me. But curiosity got the best of me and the wife and I whipped it up one winter’s evening. Exceptionally creamy and smooth sauce with a kick of parmesan salty enhanced by the miso zing covering an Italian sausage meatball was just what the doctor ordered. Boy did it ever hit the spot! We have made it several time since the initial trial run and have used some spicer meatballs because we like it like that. This is a marvelous recipe and I highly recommend giving this Japanese inspired carbonara. You shan’t be disappointed.
2 links of spicy Italian sausage (or sweet sausage if you prefer no heat)
3 Tbsp. extra virgin olive oil
1/2 tsp. thyme leaves
1 clove of garlic, sliced thin or minced
1/4 tsp. fresh ground black pepper
4 large eggs, beaten
2 1/2 Tbsp. miso paste (I prefer red but white can be used instead)
1/2 parmesan cheese, freshly grated
1 1/2 tsp. fresh ground black pepper
12 0z speghetti
togarashi for garnish (don’t skip this, it makes the dish!)
Remove the sausage meat from the casings and roll the meat into mini meatballs. Heat the extra virgin olive oil in a large skillet over medium to high heat. Add the meatballs to the skillet and continue shaking the skillet so that the meatballs keep rolling around. Once the meatballs are brown on all sides and cooked through, add in the thyme, garlic and 1/4 tsp of fresh black pepper. Continue cooking for 30 seconds more (keeping those meatballs a rollin’! Remove the meatballs to a plate and reserve for later.
Bring a large pot of water to a boil and cook the spaghetti noodles according to the package.
In a bowl, mix together the eggs, miso paste, parmesan, and 1 1/2 tsp. fresh ground pepper until well incorporated.
Return the meatball skillet to low heat. Drain the pasta and set it next to the skillet. Pour the egg mixture into the skillet and keep whisking making sure the eggs do not start to coagulate. continue whisking until the parmesan has melted and the sauce is smooth. Add in the pasta, using tongs to toss. Throw the meatball in too and keep tossing.
Portion into bowls and sprinkle togarashi over the top. Dig in!
I found this recipe over at Ladyandpups. I really like her food blog. It is fun, a bit gritty and the recipe’s are incredible. Some of the recipes are a bit out of my league for now, but I will get there. I strongly suggest checking out her site if you have the time and want to be inspired!