Looking for a way to use miso, I made this very easy and great-tasting everyday pasta dish that is ready in 30 minutes. It also has bacon, so you know it's full of flavor. We use dried short pasta, but it works with most types.

Bacon and pasta. You can pretty much add any other ingredient you want and make a great meal. But the roasted carrots, miso and green onions here are pretty fantastic if I might say so myself.
My Asian pantry is so varied you might think I’m this wok maven, chopstick expert coming up with different uses for them. I have never pronounced half of them out loud, for what it’s worth.
But I do know that the few sort-of-Asian dishes I made are top-notch, like the Szechuan Pork. I wouldn't post them otherwise.

But back to our pasta dish, which is getting cold.
The final goal is to have a flavorful dish with little work. That's where the miso comes in, adding that umami depth we're always looking for.
Ingredients and steps
The ingredients are few, so they all do their own magic.

- 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 don't have any other sort of onion.
- Bacon: 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.
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 it’s 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 I’m doing. 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 don’t 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: don't 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.

Related recipes you might like:
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Bacon Pasta (with carrots)
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Ingredients
For the carrots:
- 2 medium carrots
- Olive oil
- Salt and black pepper
For the pasta:
- 4 oz thick cut bacon
- 1 large green onion
- 2 tablespoons 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 tablespoons grated parmesan
Instructions
For the carrots: see notes below
- 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.
Notes
Adapted from Bon Appetit
Fitoru Keto Support says
This carrot pasta recipe is amazing! I'll try this for sure! Thanks a lot for sharing!
Jo says
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!
Claire | The Simple, Sweet Life says
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!
Nicole says
I really need to try Miso. I’m starting to see it in more recipes.
Julie says
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!
Staci says
is it ok to use white miso? (a have a bunch to use up) this recipe looks so wonderful! thanks for sharing!
Alice @ Hip Foodie Mom says
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. .