Bacon Pasta (with carrots)
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.
Servings 2 servings
Ingredients
For the carrots:
- 2 cups sliced carrots about 2 medium
- 2 or 3 tablespoons olive oil
- salt and black pepper to taste
For the pasta:
- 4 ounces thick cut bacon
- 3 tablespoons chopped 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 to taste
- 1 tablespoon chopped fresh parsley
- 4 tablespoons grated parmesan
Instructions
For the carrots: see notes below
- Preheat oven to 350ºF (180ºC).
- Scatter 2 cups sliced carrots in an oven tray, drizzle with 2 or 3 tablespoons olive oil on top, season with salt and black pepper to taste, and roast for about 20 minutes, until tender but still crunchy.
For the pasta:
- Cut 4 ounces thick cut bacon into small pieces.
- Heat a skillet with 2-inch sides over low heat, add the bacon and cook slowly over low heat until most of the fat is rendered. If it’s still dry, add a few tablespoons of olive oil.
- Add 2 tablespoons of the chopped green onion to the pan. Cook for about a minute, stirring once.
- Add 2 tablespoons miso paste and stir to mix. Add about ¼ cup of hot water and mix so that it creates a sauce.
- Add the carrots and 4 cups cooked short 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 freshly ground black pepper to taste.
- Transfer to the serving plate or plates. Sprinkle with 1 tablespoon chopped fresh parsley, remaining green onion and 4 tablespoons grated parmesan. Drizzle with extra olive oil if you want. Eat immediately.
Notes
Green onions: I use regular green onions 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. 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 a sort of stock cube (or bouillon). Like umami. Kinda. I use the brown one or the dark-colored one. 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, usually fusilli. 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 flavors 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. They make the plate of pasta look great and add a lot to the final flavor; they complete it.
