Looking for a way to use miso, I ended up making this ridiculously easy and great tasting miso pasta dish. Full of flavor from the bacon also.
A very welcomed change from my usual weekday pasta!
This post is updated with text to serve you better. Images and recipes remain the same. Originally published Aug. 2013
Pasta and bacon, you can pretty much add any other ingredient you want, but the roasted carrots, miso and green onions here are pretty cool if I might say so myself.
My Asian pantry is so varied you might think Iâm this wok maven, chopstick expert coming up with different uses for the hoisin, mirin, et al. I have never pronounced half of them out loud for what itâs worth.
But I do know that the few sort-of-Asian dishes I made are top-notch, like the Szechuan Pork. I wouldnât post them otherwise.
But back to our pasta dish, which is getting cold.Â
The final goal is to have a flavorful dish with little work. Thatâs where the miso comes in, which adds that umami depth weâre always looking for.
Ingredients and steps in this pasta recipe.
The ingredients are few, so they are all indispensable.
- Green onions: I use regular green onions (image above) because they add a particular flavor like no other. But you can use leeks or shallots too with very good results. Even some chopped chives at the end will work if you donât have any other sort of onion.
- Bacon:Â I like to use thick-cut bacon for pasta. Thick slices cut into small pieces, cooked slowly to let the fat render (image below). So it acts as a part and not only as a garnish or flavoring, which in my opinion, is what happens when you add bits of crunchy bacon.
- Miso: it gives the sauce a very unique flavor depth; it functions as sort of a stock cube (or bouillon). Like umami. Kinda. I use the brown one or dark-colored. There are others, lighter colored. You can buy them online.
So, what is miso?
Miso is a mix of fermented soybeans, a grain, and a culture.
The result is a paste, that can be lighter or darker in color, with a lot of flavor, and a staple in Japanese cooking.
After discovering miso, it took me a while to grasp itâs flavor and uses. All new ingredients pretty much go down the same road in my mind, they take their time before I can add them with abandon, certain that I know what Iâm doing.Â
Now, I pretty much consider it a bouillon cube, or concentrated broth.
To read more about miso here are two good links.
- Carrots: the original recipe lacked something at the time, so I added roasted carrots (leftovers from this Carrot Dip). They donât need a long time in the oven, I like them to remain somewhat crunchy but add that deep roasted flavor. You can use coarsely grated or minced carrots to avoid that extra step.
- Pasta: boil it while making the sauce. I use dry short pasta, fusilli usually. I love the way the sauce clings to the nooks and crannies. I think that is the best way to eat pasta, when it sticks to it. Otherwise, the flavors never quite come together, in my opinion. This is a great recipe to use leftover cooked pasta.
- Skillet: use a large skillet or saucepan to make the sauce so you can add the freshly cooked pasta (al dente) to it (image above). This way the flavor meld together a bit and the flavor is better.
- Salt: donât go heavy on the salt at the beginning, since both the miso and bacon are already salty.
- Garnishes: when serving it I add some parmesan cheese, lots of freshly grated black pepper and chopped parsley (image below). They make the plate of pasta look great and add a lot to the final flavor, they complete it.
Other recipes you might like:
Easy Roasted Carrot Dip
Roasted Broccoli and Corn Pasta
Charred Asparagus, Corn, and Croutons Spaghetti
Crunchy Szechuan Pork and Carrots
Leftover Pasta Frittata
Let me know if you make this recipe! Iâd love to hear what you think about it.
Thank you for being here, I appreciate it! Letâs connect via Facebook, Instagram, and Pinterest.
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Looking for a way to use miso, I ended up making this ridiculously easy and great tasting Bacon Carrot Miso Pasta. Full of flavor, it is a very welcomed change from my usual weekday pasta!
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: see notes below
- Preheat oven to 350ÂșF /180ÂșC.
- 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 itâs still dry, add a few tablespoons olive oil.
- Add Ÿ of chopped onion to the pan. Cook for a minute stirring once.
- Add miso and stir to mix. Add about Πcup hot water and mix so that it makes a sauce.
- Add the carrots and the cooked pasta. If itâs too dry add a couple more tablespoons of hot water. Donât 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.
Notes
- Green onions: I use regular green onions (image above) because they add a particular flavor like no other. But you can use leeks or shallots too with very good results. Even some chopped chives at the end will work if you donât have any other sort of onion.
- Bacon:Â I like to use thick-cut bacon for pasta. Thick slices cut into small pieces, cooked slowly to let the fat render (image below). So it acts as a part and not only as a garnish or flavoring, which in my opinion, is what happens when you add bits of crunchy bacon.
- Miso: it gives the sauce a very unique flavor depth; it functions as sort of a stock cube (or bouillon). Like umami. Kinda. I use the brown one or dark-colored. There are others, lighter colored. You can buy them online.
- Carrots: the original recipe lacked something at the time, so I added roasted carrots (leftovers from this Carrot Dip). They donât need a long time in the oven, I like them to remain somewhat crunchy but add that deep roasted flavor. You can use coarsely grated or minced carrots to avoid that extra step.
- Pasta: boil it while making the sauce. I use dry short pasta, fusilli usually. I love the way the sauce clings to the nooks and crannies. I think that is the best way to eat pasta, when it sticks to it. Otherwise, the flavors never quite come together, in my opinion. This is a great recipe to use leftover cooked pasta.
- Skillet: use a large skillet or saucepan to make the sauce so you can add the freshly cooked pasta (al dente) to it (image above). This way the flavor meld together a bit and the flavor is better.
- Salt: donât go heavy on the salt at the beginning, since both the miso and bacon are already salty.
- Garnishes: when serving it I add some parmesan cheese, lots of freshly grated black pepper and chopped parsley (image below). They make the plate of pasta look great and add a lot to the final flavor, they complete it.
Keywords: miso pasta, carrot miso pasta
adapted from Bon Appetit
This is very interesting twist to pasta. Never added miso in pasta before. Guess the flavors of miso would make this pasta very delicious and flavorful. With bacon it’s irresistible!
★★★★★
I love a good bacon and pasta pairing, but I bet your miso twist gives it a little extra something something. Can’t wait to give your recipe a try!
I agree pasta and bacon really go well together. I’ve never used Miso but am now curious to try it. Pinning this for later!
★★★★★
How true! Pasta and bacon are a match made in heaven! I love how you incorporated miso in the recipe, I can’t wait to try it out.
I really need to try Miso. Iâm starting to see it in more recipes.
Ahhh….weekday pastas are some of my favourite things to cook. There are just so many ways to experiment and mix them up….the miso and vegetables here sounds absolutely wonderful, and I can’t wait to try it. Thank you for the inspiration!
JoBacon AND miso? Say no more. You’re already stolen my heart. I love all of the flavors you have going on in this pasta. It’s officially on our meal plan this week!
★★★★★
Glad you like it Jordan!
This recipe looks so interesting I will have to try it! I have a tub of miso sitting in my fridge now so I’m happy I have an easy recipe I can use it for!
★★★★★
What a combo! Never would have thought to combine carrot and pasta â love it! These sound so perfect!
★★★★★
What a great use for miso. We always have some miso on hand – that gets very old because we use it so infrequently. Definitely need to try to start adding it to pasta!
Such a great idea to pair miso in a pasta dish! What a yummy and wholesome weeknight meal!
★★★★★
We’ve been hooked on miso lately so this dish is calling my name! Love the play of sweet carrots, salty bacon, and miso umami + PASTA! đ Love this, Paula!
★★★★★
Thanks Marissa!
Bacon and pasta are the perfect pairing. Love the addition of miso. What a great flavour profile in this delicious pasta dish.
★★★★★
is it ok to use white miso? (a have a bunch to use up) this recipe looks so wonderful! thanks for sharing!
Yes Staci, there are a lot of flavors going on and any miso works.
Paula.
Oh. My. Gawd. I absolutely love this. Bacon, roasted carrots, miso and green onions??!! Love it. You are brilliant. And hey, no shame at all in re-heated pasta. I am the exact same way. Like you, I love being able to open my fridge and heat up something wonderful to enjoy again. . I can eat the same thing twice (or even 3 times if it's really good) in a row for lunch and then dinner. and we are all guilty of the lazy, just throw whatever we have into the pasta. sometimes, for the kids, it's literally just tomato sauce with the noodles. no veggies, no parsley and no cheese and I find myself just eating what I made for them. . which is completely bland and boring but I just eat it b/c I'm too lazy to make something else. I seriously can't wait to try this one!!! gawd, I miss being in a kitchen. . I'm going crazy in this hotel. .