So please, make some new and interesting pastas woman (that’s me) – tired of the same boil-some-noodles-and-add-whatever-leftover-sauce-condiment-vegetables-cheese-is-in-the-fridge.
Pasta and bacon, you can pretty much add any other ingredients, but the roasted carrots, miso and green onions here are pretty cool if I might say so myself.
I’ve gotten so used to anything goes with pasta, that I have to stop and really think about what to throw into the pan when I’m doing a post for you guys. Because I can probably eat anything, yes, really. I like to consider myself a sophisticated foodie, connoisseur of subtle flavors, one to only bring certified combinations and ideas to this space, but hunger and laziness, to go to the store for missing ingredients, get in the way. Not today though. I went out and bought carrots especially for you.
It lacked something at the time, so I added the roasted carrots and some parmesan at the end, a lot of black pepper and green onions. The carrots don’t need a long time in the oven, I like them to remain somewhat crunchy but add that deep roasted flavor. Another aside note, I never make vegetable soup without roasted carrots anymore, they just add a perfect something to it, like celery.
Anyway, not only did he leave with the pasta in his belly, he also took home the rest of the raspberry apple crostata and cheese scones I had finished baking right before the pasta. That recipe coming very soon.
Bacon Miso Carrot Pasta
- Yield: 2 servings 1x
Print Recipe
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This is a great recipe to use leftover cooked pasta. Don’t go heavy on the salt at the beginning, since both the miso and bacon are already salty.
Ingredients
For the carrots:
- 2 medium carrots
- Olive oil
- Salt and black pepper
For the pasta:
- 4 oz 115g thick cut bacon
- 1 large green onion
- 2 Tbs miso paste (I use dark)
- 4 cups cooked short pasta (such as fusilli, al dente)
- Salt and freshly ground black pepper
- Handful of chopped parsley
- 4 Tbs grated parmesan
Instructions
- For the carrots:Preheat oven to 350ºF /180ºC.
- Peel and cut the carrots in small chunks. Scatter them in an oven tray, drizzle some olive oil on top, season with salt and pepper and roast for about 20 minutes, until tender but still crunchy.
For the pasta:
- Cut the bacon in small pieces and finely slice the green onion.
- Heat a skillet with 2 inch sides over low heat, add the bacon and cook slowly until most of the fat is rendered. If it’s still dry, add a few tablespoons olive oil.
- Add ¾ of chopped onion to the pan. Cook for a minute stirring once.
- Add miso and stir to mix. Add about ¼ cup hot water and mix so that it makes a sauce. Add the carrots and the cooked pasta. If it’s too dry add a couple more tablespoons of hot water. Don’t cook it too much so the pasta remains al dente. Taste and add salt and black pepper to taste.
- Transfer to the serving plate or plates. Sprinkle with chopped parsley, remaining green onion and grated cheese. Drizzle with extra olive oil if you want.
- Eat immediately.
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Beth says
August 22, 2013 at 15:44Your pasta sounds terrific! And thanks for the link – I did not know how to pronounce sriracha.
Abbe@This is How I Cook says
August 22, 2013 at 18:44I'm not sure I could have parted with this, Paula! I really love miso and bacon and carrots. I'm going to try this soon!
Liz Berg says
August 23, 2013 at 01:35You are such a nice friend! I'm sure your guest was thrilled with his lunch and his doggy bag 🙂 Your pasta looks fantastic…and love how you captured the steam in your first photo. Brava!
Kim Bee says
August 23, 2013 at 01:44Oh man look at the steam coming off that bowl. Yum. I could eat three servings of this easy. Absolutely gorgeous.
yummychunklet says
August 23, 2013 at 02:01I love the photo of the bowl of pasta with the steam rising. Yum!
Terra says
August 23, 2013 at 02:57I never thought to add miso to a pasta dish, that sounds amazing! Love all the bacon love:-) Yum, Hugs, Rerra
Monet says
August 23, 2013 at 03:08You just can't go wrong with bacon and pasta! I love how you added miso though…that is something I wouldn't have thought of doing. Sounds just delicious!
Marissa | Pinch and Swirl says
August 23, 2013 at 05:27I'm so intrigued by the miso in this. I honestly haven't used miso in anything but soup. I'll definitely try this recipe.
The Ninja Baker says
August 23, 2013 at 08:14Miso and noodles/pasta are a perfect pairing. And even though I'm not much of a meat eater, who can resist the aroma and taste of bacon?
Your friend is one lucky guy to have been plied with a lovely meal from the Vintage Kitchen =)
Renee says
August 23, 2013 at 12:13Beautiful pasta salad Paula. I'm with you on how just about everything goes with pasta. You should see the selection I have in my pantry. I only wish my husband loved it as much as I do.
Helene Dsouza says
August 23, 2013 at 15:28Pasta is my friend too Paula. =)
Interesting recipe with miso carrot and bacon. Your bacon over there looks so much better then the one we get here.
Your friend was lucky!
Dana @ Simply Romanesco says
August 23, 2013 at 17:43This pasta looks amazing! I love the combination of flavors and I would love this dish for lunch right about now 🙂 Delicious!
Deb says
August 23, 2013 at 23:16I've been shy user of miso and have only made salad dressing. Which is fantastic! Most certainly will add to pasta after enjoying your tempting recipe!
Kathy says
August 23, 2013 at 23:27Lovely pasta dish! I am so missing my weekly pasta…when my husband is dieting so am I. The miso is a very interesting addition…would love to taste this.
e / dig in says
August 24, 2013 at 07:24oh no that you did not get to eat that! i would be heartbroken.
i am off to make myself some pasta for my dinner now! thanks for the ideas!
cquek says
August 24, 2013 at 12:40Anxious to try this
Patty Price says
August 24, 2013 at 13:34Wonderful looking bowl of pasta-how nice to have a weekly pasta night! Bacon, yes great addition to your pasta for the flavor if nothing else! I made a pasta last night with rigatoni, avocado, tomato and grilled corn-could have used bacon….next time;)
Cocoa and Lavender says
August 24, 2013 at 18:52A lovely sacrifice to share this, your crostata and cheese scones with a friend. But I can only imagine how happy he was, and how nice it was for you to have someone with whom to share your creations! I have never cooked with miso – I need to try this pasta – it sounds incredible. Question for you – is bacon in Argentina really smoky like American bacon, or is it simply cured? ~ David
wp_vknotes_admin says
August 24, 2013 at 19:08There are basically two types: smoked and salty. We call it pancetta and it usually comes in a hunk, not slices. You should try miso, it's quite interesting!
Rebecca Subbiah says
August 25, 2013 at 00:16this looks great fun use of miso
Pink Patisserie says
August 25, 2013 at 16:51What a great way to use such fantastic ingredients! And what an outstanding friend you are! That's sacrifice!