Miso Carbonara with Broccoli Rabe and Red-Pepper Flakes

A Japanese-Italian fusion dish combining classic carbonara with umami-rich miso paste, tender broccoli rabe, and a hint of heat from red pepper flakes. This creamy pasta dish features crispy bacon, garlic, and plenty of Parmigiano-Reggiano cheese.

4 servings

30 min

Published October 4, 2025

Ingredients

•¼ teaspoon kosher salt, plus more for pasta water
•1 pound spaghetti
•1 pound broccoli rabe, trimmed and cut into 2-inch pieces
•½ pound bacon (about 7 slices), cut crosswise into 1/4-inch-thick strips
•4 cloves garlic cloves, smashed and peeled
•¼ teaspoon red-pepper flakes
•2 whole large eggs, plus 1 large egg yolk
•2½ tablespoons white or yellow miso paste
•1 teaspoon coarsely ground black pepper, plus more for serving
•1¼ cups Parmigiano-Reggiano
•Parmigiano-Reggiano for serving

Cooking Instructions

1.
Set a 6- to 8-quart pot of heavily salted water over high heat; cover and bring to a boil. Meanwhile, heat a large skillet over medium heat. Add bacon and garlic; cook, stirring often, until bacon is crisp and garlic is deep golden brown, 6 to 8 minutes. Remove pan from heat, discard garlic, and pour off all but about 1 tablespoon fat; add red-pepper flakes to skillet and reserve.
8 min
2.
Add spaghetti to boiling water, stir quickly, return to a boil, and cook according to package directions. Add broccoli rabe to the boiling water in the last 3 minutes of cooking time (if the stems seem especially thick and tough, add the broccoli rabe in the last 4 to 5 minutes). Cook pasta and broccoli rabe until spaghetti is al dente and rabe is crisp tender; drain in colander.
12 min
3.
In a large bowl, whisk together eggs and egg yolk, miso, 1/4 teaspoon salt, and 1 teaspoon coarsely ground black pepper until smooth.
2 min
4.
Once the pasta and rabe are drained, heat the skillet with the bacon and fat over medium heat until warmed. Add the pasta mixture and toss with tongs until combined. Transfer the pasta mixture to the bowl with the egg mixture and toss well to coat. Add half the cheese and toss to combine. Add the rest of the cheese and toss until the pasta is coated in a silky, cheesy sauce.
5 min
5.
Divide pasta among four bowls, top with more Parmigiano and cracked black pepper, and serve immediately.
3 min

Ingredients

•¼ teaspoon kosher salt, plus more for pasta water

•1 pound spaghetti

•1 pound broccoli rabe, trimmed and cut into 2-inch pieces

•½ pound bacon (about 7 slices), cut crosswise into 1/4-inch-thick strips

•4 cloves garlic cloves, smashed and peeled

•¼ teaspoon red-pepper flakes

•2 whole large eggs, plus 1 large egg yolk

•2½ tablespoons white or yellow miso paste

•1 teaspoon coarsely ground black pepper, plus more for serving

•1¼ cups Parmigiano-Reggiano

•Parmigiano-Reggiano for serving

Cooking Instructions

Set a 6- to 8-quart pot of heavily salted water over high heat; cover and bring to a boil. Meanwhile, heat a large skillet over medium heat. Add bacon and garlic; cook, stirring often, until bacon is crisp and garlic is deep golden brown, 6 to 8 minutes. Remove pan from heat, discard garlic, and pour off all but about 1 tablespoon fat; add red-pepper flakes to skillet and reserve.

8 min

Add spaghetti to boiling water, stir quickly, return to a boil, and cook according to package directions. Add broccoli rabe to the boiling water in the last 3 minutes of cooking time (if the stems seem especially thick and tough, add the broccoli rabe in the last 4 to 5 minutes). Cook pasta and broccoli rabe until spaghetti is al dente and rabe is crisp tender; drain in colander.

12 min

In a large bowl, whisk together eggs and egg yolk, miso, 1/4 teaspoon salt, and 1 teaspoon coarsely ground black pepper until smooth.

2 min

Once the pasta and rabe are drained, heat the skillet with the bacon and fat over medium heat until warmed. Add the pasta mixture and toss with tongs until combined. Transfer the pasta mixture to the bowl with the egg mixture and toss well to coat. Add half the cheese and toss to combine. Add the rest of the cheese and toss until the pasta is coated in a silky, cheesy sauce.

5 min

Divide pasta among four bowls, top with more Parmigiano and cracked black pepper, and serve immediately.

3 min