This eggless version of carbonara gets big flavor from small amounts of savory, umami-rich ingredients like garlic, miso, smoky bacon and Parmigiano Reggiano.
Special Diets:
Ingredients
Method
Bring a large pot of salted water to a boil.
Add spaghetti and cheese rind, if using, and cook until al dente, about 11 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, place bacon in a large skillet over medium heat and cook until crispy, turning occasionally, about 6 minutes. Transfer to a plate, leaving fat in the skillet.
Add garlic to the skillet and cook until fragrant, about 1 minute. Remove from heat and stir in miso.
Transfer drained pasta (no need to remove the cheese rind) to the skillet with garlic and miso.
Place over medium-low heat and stir in arugula and ¼ cup of the reserved pasta cooking liquid. Cook, stirring until arugula just begins to wilt.
Alternate stirring in tablespoons of reserved cooking liquid with tablespoons of cheese; stir in more cooking liquid as needed until you have a creamy sauce.
Stir in bacon and half of the pepper. Transfer to a warmed bowl or platter, and garnish with remaining pepper.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.