Miso Carbonara and Sausage Meatball Recipe From ‘Lady and Pups’
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Mandy Lee of Lady and Pups puts an Asian spin on traditional Italian spaghetti alla carbonara.
Mini sausage meatballs add heft to this hearty dish. Photo: Mandy Lee
Miso Carbonara With Mini Sausage Meatballs
Serves 2
2 links of sweet or spicy Italian sausage
3 tablespoons extra virgin olive oil
½ teaspoon fresh thyme leaves
1 clove garlic, thinly sliced
¼ teaspoon freshly ground black pepper
>4 large eggs
2 ½ tablespoon miso paste, white or red
½ heaping cup (30 grams) freshly grated Parmigiano cheese
1 ½ teaspoon freshly ground black pepper
Approx 350 grams dried spaghetti
Dash of shichimi togarashi powder
Remove the casings from the sausages, then roll the meat into mini meatballs. Place on a baking sheet lined with parchment paper. (Dab your palm with a bit of water if they start to stick to your hands.)
In a large skillet, heat extra virgin olive oil over high heat, then cook the meatballs until evenly browned on all sides (keep shaking the skillet to keep the meatballs rolling). Add fresh thyme leaves, sliced garlic and freshly ground black pepper. Cook for just 30 seconds then turn off the heat. Set aside.
In another pot, whisk together 4 large eggs, miso paste, freshly grated Parmigiano cheese, and freshly ground black pepper. Set aside.
Bring a large pot of water with a hefty pinch of salt to boil, then cook the spaghetti until al dente. Drain spaghetti and transfer into skillet with meatballs, and return to high heat. Toss/cook for a minute, then transfer everything into the pot with miso/eggs. Stir vigorously to incorporate the hot spaghetti with beaten eggs for 1 minute. If the residual heat from the spaghetti wasn’t enough to thicken the eggs, put the pot back on low heat and stir constantly, until the eggs start to thicken.
Serve immediately with more grated Parmigiano cheese and shichimi togarashi powder.
More pasta dishes to savor:
The secret to the best Bolognese
Lemon ricotta gnocchi with fresh peas for spring
Zucchini pesto to brighten your pasta
What’s your go-to pasta dish? Tell us below!
