miso mushroom carbonara
is this the best pasta I’ve ever made? maybe
I’m actually so embarazzeeddd. I posted the video for this dish in March and then never followed up with the recipe.
Confession:
I just eyeballed the original recipe for myself to have for lunch, and thought it would be a fun silly little video to film, but then so many people were messaging me like “where the F is the recipe for this” , and rightfully so, I guess that’s literally what I do, but then feared I would never be able to recreate it again, so I put it off for the longest time, and then Instagram decided to push the video out more so I kept getting comments about it and I decided okay damn I guess it’s time to actually test out this recipe for real, and then I did, and it was even better than the first time I made it so here we are, omg how exciting, you’re gonna be obsessica.
It’s kind of giving a deconstructed carbonara to me because the egg yolk is just placed on top rather than in the sauce. And when you mix it in to the sauce, it just becomes part of the glossy rich delicious pasta. It’s really great. Actually, so funny because when I was testing this for the first time, I gave it to my boyfriend to try and we were freaking out over how good it is. When it came to cleaning up the kitchen, I noticed the miso I measured out on the cutting board and realized I FORGOT TO ADD THE MISO!???? Delirious.
So it’s confirmed, this is absolutely delicious without the miso, buuuut miso never ever hurt nobody - and it adds so much depth and umami to this so I definitely recommend it. But if you don’t necessarily stock it on hand or really don’t want to buy it - don’t worry. You may just need to add some more salt along the way! You could even add in some pancetta or guanciale in there if you’re feelin’ hot like that.
Everything about this pasta just gives comfort, salty and addicting so I think you outta try it out and let me know how it goes.
