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Make Miso-Butter Spaghetti Carbonara, the Gateway to Japanese-Italian Cooking
Ingredients
  • Half box of dried spaghetti
  • 3 slices thick-cut bacon, diced
  • 3 egg yolks
  • 2 Tbsp. melted butter, slightly cooled
  • 1 Tbsp. miso paste, softened with a splash of hot pasta water
  • 3 Tbsp. heavy cream
  • 1 Tbsp. parmesan from the green bottle
  • Black pepper
  • Furikake or seasoned dried nori
  • Tabasco sauce
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