Miso and chilli carbonara

Name: Miso and chilli carbonara
Yield: 4
Ingredients: 400g macaroni; 250g streaky bacon rashers; 20.00 ml extra virgin olive oil; 20.00 ml finely chopped thyme leaves; 3 garlic cloves, crushed; 2 tsp semi-dried chilli or dried chilli flakes, plus extra to serve; 30.00 ml miso paste; 2 eggs; 60ml milk; 35g grated parmesan, plus extra to serve; Micro coriander, to serve

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by Warren Mendes

delicious. team

Apr 30, 2016

This is comfort food made easy at its best with this simple and speedy mid-week meal. Here Warren Mendes has taken the classic pairing of bacon and egg and truly lifted it to new heights.

2 1/4 cups (400g) macaroni
250g streaky bacon rashers
1 tbs extra virgin olive oil
1 tbs finely chopped thyme leaves
3 garlic cloves, crushed
2 tsp semi-dried chilli or dried chilli flakes, plus extra to serve
1 1/2 tbs miso paste
2 eggs
1/4 cup (60ml) milk
35g grated parmesan, plus extra to serve
Micro coriander, to serve

Method

1.

Cook pasta in a pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) cooking liquid.
2.

Meanwhile, place bacon and oil in a large frypan, then place over medium heat. Once bacon begins to sizzle, cook, turning, for 4-5 minutes until crisp. Remove from pan and set aside on paper towel (leave fat in the pan). Add thyme, garlic and chilli to pan and cook for 1 minute or until fragrant, then add pasta and toss to coat. Set aside.
3.

Combine miso, eggs, milk, parmesan and reserved cooking liquid in a bowl. Stir through hot pasta, tossing until coated. Season and serve topped with bacon, chilli flakes, parmesan and coriander.