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Spicy Miso Pasta

SERVES: 4 PREP: 15 minutes TOTAL TIME: 30 minutes
Spicy Miso Pasta

Spicy Miso Pasta

SERVES: 4 PREP: 15 minutes TOTAL TIME: 30 minutes

Your not-so-typical pasta dish.

If you couldn't tell from my Bacon Pad Thai recipe, we like to mix and match our food at the Teigen-Legend household. So, here we go again! Introducing my Spicy Miso Pasta, a new carb-y dish with an Asian twist. It still has the creaminess of the Parmesan and the saltiness of the bacon, but the miso gives it that umami element and, of course, I had to add some chili garlic sauce to kick up the spice. Chop up some scallions for color and you're done! Make sure to have some bread nearby so you can soak up all the leftover sauce. That's gonna be the best part.

P.S. We made a VEGAN version of Spicy Miso Pasta! Check it out at the bottom of the recipe for how to swap out the bacon, eggs, and cheese!

For the Classic Spicy Miso Pasta:

  • 2 tablespoons olive oil

  • 4 ounces thick-cut or regular bacon, diced (about 1 cup)

  • 3 tablespoons chili garlic sauce (or sambal oelek and ½ teaspoon chili flakes), plus more to taste

  • 2 tablespoons blond or light miso, plus more to taste

  • 2 tablespoons hot water

  • 3 eggs

  • ¾ pound dry spaghetti (or linguine or fettuccine)

  • 2 ounces finely grated Parmigiano Reggiano cheese (about 1 ¼ cups), plus more for garnish

  • 1 teaspoon freshly ground black pepper

  • ½ cup sliced scallion greens, plus more for garnish

For the Vegan Spicy Miso Pasta:

  • 4 tablespoons vegan butter

  • 8 ounces thinly-sliced shiitake mushrooms

  • 2 garlic cloves, grated

  • 2 tablespoons soy sauce

  • 3 tablespoons chili garlic sauce (or sambal oelek and ½ teaspoon chili flakes), plus more to taste

  • 2 tablespoons blond or light miso, plus more to taste

  • 2 tablespoons hot water

  • cup coconut milk

  • ¾ pound dry spaghetti (or linguine or fettuccine)

  • cup nutritional yeast

  • 1 teaspoon freshly ground black pepper

  • ½ cup sliced scallion greens, plus more for garnish

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