Miso Carbonara

Let sit preferably overnight in refrigerator (or cook immediately).

Sear on medium-high heat until cooked through and golden.

Dice into small chunks and set aside.

In large bowl, whisk together egg yolks (4–5), dashi (1 Tbsp), lemon juice (2 Tbsp), and miso paste (2 ½ Tbsp).

Gradually whisk in grated Parmigiano-Reggiano (173 g).

Add egg white (1) if mixture seems too thick.

Set aside at room temperature.

Bring large pot of heavily salted water to boil.

Cook pasta (227 g) until 30 seconds before al dente.

Reserve 1 cup pasta cooking water (237 mL) before draining.

Meanwhile, melt butter (2 Tbsp) in large pan over medium-high heat.

Cook onions (½ medium) until translucent.

Add mushrooms (198 g) and garlic (1 clove), sauté until golden brown.

Reduce to medium-low heat, add sake (2 Tbsp) and black pepper.

Add diced miso pork jowl (340 g) to the mushroom mixture.

Reheat mushroom and pork mixture with splash of pasta water (237 mL).

Add drained pasta (227 g) and carbonara sauce over low heat.

Mix thoroughly and quickly, adding pasta water (237 mL) to help thicken. The starch and salt in pasta water helps bind sauce to noodles.

If too thick, add more water (to taste); if too loose, heat briefly or add more cheese (173 g). Adjust consistency as needed.

Serve immediately while hot, with additional grated Parmigiano-Reggiano (173 g) and black pepper on the side.