Miso Carbonara with Salmon and Ikura / サーモンといくらの味噌カルボナーラ

Step 1

Salt & pepper the salmon fillet. In an oven preheated to 375 degrees F, cook the salmon for 15 minutes or until cooked through. Use a fork to shred the salmon into small chunks. Set aside.

Step 2

Heat a large pot of water on the stove. Pour the water into a large mixing bowl and set aside.

Step 3

In a medium sized bowl, whisk together the eggs, egg yolks, parmesan cheese, white miso, and some salt and a decent amount of pepper.

Step 4

Heat another large pot of water on the stove. Cook your spaghetti until al-dente (approx 10 minutes). Drain the pasta but reserve 1 cup of pasta water.

Step 5

Pour out the water from the large mixing bowl and wipe the bowl dry. Put in the cooked spaghetti, pieces of salmon, and the egg/cheese mixture and mix well. If your sauce isn't looking creamy enough, add a small amount of pasta water as needed (work in small tbsp increments).

Step 6

Top the pasta with green onions and extra parmesan cheese and serve immediately.