Miso Carbonara with Broccoli Rabe and Red-Pepper Flakes

Name: Miso Carbonara with Broccoli Rabe and Red-Pepper Flakes
Prep time: 18 min
Ingredients: 1/4 teaspoon kosher salt, plus more for pasta water; 1 pound spaghetti; 1 pound broccoli rabe, trimmed and cut into 2-inch pieces; 1/2 pound bacon (about 7 slices), cut crosswise into 1/4-inch-thick strips; 4 garlic cloves, smashed and peeled; 1/4 teaspoon red-pepper flakes; 2 large eggs, plus 1 large egg yolk; 2 1/2 tablespoons white or yellow miso paste; 1 teaspoon coarsely ground black pepper, plus more for serving; 1 1/4 cups finely grated Parmigiano-Reggiano (about 1/4 pound), plus more for serving

Miso Carbonara with Broccoli Rabe and Red-Pepper Flakes was pinched from <a href="http://www.epicurious.com/recipes/food/views/miso-carbonara-with-broccoli-rabe-and-red-pepper-flakes-51261020" target="_blank">www.epicurious.com.</a>

"The warm spaghetti in this dish "cooks" the egg mixture to create a silky sauce, just like in a traditional carbonara recipe. Miso paste increases the umami factor and bright broccoli rabe brings freshness to the classic bacon, egg, and cheese combo. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The warm spaghetti in this dish \"cooks\" the egg mixture to create a silky sauce, just like in a traditional carbonara recipe. Miso paste increases the umami factor and bright broccoli rabe brings..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The warm spaghetti in this dish \"cooks\" the egg mixture to create a silky sauce, just like in a traditional carbonara recipe. Miso paste increases the umami factor and bright broccoli rabe brings..."); }); }..."

INGREDIENTS

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1/4 teaspoon kosher salt, plus more for pasta water

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1 pound spaghetti

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1 pound broccoli rabe, trimmed and cut into 2-inch pieces

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1/2 pound bacon (about 7 slices), cut crosswise into 1/4-inch-thick strips

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4 garlic cloves, smashed and peeled

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1/4 teaspoon red-pepper flakes

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2 large eggs, plus 1 large egg yolk

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2 1/2 tablespoons white or yellow miso paste

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1 teaspoon coarsely ground black pepper, plus more for serving

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1 1/4 cups finely grated Parmigiano-Reggiano (about 1/4 pound), plus more for serving

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