Miso Carbonara with Salmon and Ikura / サーモンといくらの味噌カルボナーラ
An Italian favorite with an umami-rich Japanese twist.
Servings: 4
Ingredients
- 12 oz spaghetti (about 3/4 box)
- 1/4 lb salmon fillet
- 2 large eggs (whole) room temperature
- 2 large egg yolks room temperature
- 1 cup freshly grated parmesan cheese
- 2 tbsp white miso
- salt & pepper
- green onions sliced, for garnish
Instructions
- Salt & pepper the salmon fillet. In an oven preheated to 375 degrees F, cook the salmon for 15 minutes or until cooked through. Use a fork to shred the salmon into small chunks. Set aside.
- Heat a large pot of water on the stove. Pour the water into a large mixing bowl and set aside.
- In a medium sized bowl, whisk together the eggs, egg yolks, parmesan cheese, white miso, and some salt and a decent amount of pepper.
- Heat another large pot of water on the stove. Cook your spaghetti until al-dente (approx 10 minutes). Drain the pasta but reserve 1 cup of pasta water.
- Pour out the water from the large mixing bowl and wipe the bowl dry. Put in the cooked spaghetti, pieces of salmon, and the egg/cheese mixture and mix well. If your sauce isn't looking creamy enough, add a small amount of pasta water as needed (work in small tbsp increments).
- Top the pasta with green onions and extra parmesan cheese and serve immediately.
Notes
Recipe Created by: Sylvia Wakana (http://sylviawakana.com)