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 I’m 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 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, which adds that umami depth we’re 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 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.
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 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.
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! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
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Description
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 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
- 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.
- 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.
Keywords: miso pasta, carrot miso pasta
adapted from Bon Appetit
What a great way to use such fantastic ingredients! And what an outstanding friend you are! That's sacrifice!
this looks great fun use of miso
A 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
There 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!
Wonderful 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;)
Anxious to try this
oh 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!
Lovely 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.
I'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!
This pasta looks amazing! I love the combination of flavors and I would love this dish for lunch right about now 🙂 Delicious!
Pasta 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!
Beautiful 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.
Miso 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 =)
I'm so intrigued by the miso in this. I honestly haven't used miso in anything but soup. I'll definitely try this recipe.
You 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!
I never thought to add miso to a pasta dish, that sounds amazing! Love all the bacon love:-) Yum, Hugs, Rerra
I love the photo of the bowl of pasta with the steam rising. Yum!
Oh man look at the steam coming off that bowl. Yum. I could eat three servings of this easy. Absolutely gorgeous.
You 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!
I'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!
Your pasta sounds terrific! And thanks for the link – I did not know how to pronounce sriracha.