Pasta Carbonara

This Halal Japanese Pasta Carbonara features al dente noodles coated in a rich and creamy sauce made with eggs, cheese, and a touch of umami from miso, creating a delightful fusion of Italian and Japanese flavors. Perfect for a quick yet comforting meal, it's both satisfying and unique.

Ingredients

• Spaghetti - 150g
• Eggs - 2 large
• Parmesan cheese - 50g, grated
• Miso paste - 1 tablespoon
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Shimeji mushrooms - 100g, trimmed
• Green onions - 2, sliced
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
2. In a mixing bowl, whisk together the eggs, grated Parmesan, miso paste, and a pinch of black pepper until smooth.
3. In a large pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
4. Add the shimeji mushrooms to the pan and sauté for 3-4 minutes until they are tender and golden.
5. Reduce the heat to low and add the cooked spaghetti to the pan, tossing to combine with the mushrooms and garlic.
6. Remove the pan from heat and quickly pour the egg mixture over the pasta, stirring vigorously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Stir in the sliced green onions, and season with salt and more black pepper to taste.
8. Serve immediately, garnished with additional Parmesan and green onions if desired.

Nutrition

• Calories: 540
• Protein: 20 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 380 mg
• Cholesterol: 210 mg
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in protein from eggs and cheese, supporting muscle health.
• Miso adds probiotics which can benefit digestive health.

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