I needed to use up some leftover Miso, so I made some quick Miso Pancetta Carbonara and my whole family loved it!
2 tbs unsalted butter 2 oz diced pancetta 1 medium yellow onion diced 4 coves garlic diced 2.5 tbs miso 2 whole eggs and one egg yolk 1 bag frozen kale 1/2 tsp. black pepper shredded parmesan cheese 2 boxes whatever pasta you want- I used perciatelli
Recipe: Put pot of water on stove in large pot and add salt. Turn to high. While waiting for water to boil, melt butter in heavy skillet. Add pancetta until it starts to brown and fat is rendered. Add garlic and onions and cook until onions start to carmalize. Once onions caramelize, take off heat.
Once water is boiling, add pasta and cook until al dente. During the last 3 min of cooking, add frozen kale. While waiting for pasta to cook, whisk together eggs, miso and pepper.
Reserve 1 c. pasta water. Strain the rest of pasta pasta and return to pot with the 1 c. reserved water. Add in the pancetta/onion mixture. Slowly stir in egg/miso mixture. Toss to coat. Serve and sprinkle with cheese.