Not Your Nonna’s Spaghetti Carbonara

Serves 4

This eggless version of carbonara gets big flavor from small amounts of savory, umami-rich ingredients like garlic, miso, smoky bacon and Parmigiano-Reggiano.

  • 1/2 pound whole wheat spaghetti
  • Parmigiano-Reggiano rind (optional)
  • 3 slices smoky bacon, diced
  • 3 garlic cloves, sliced
  • 1 1/2 tablespoon white miso
  • 6 cups baby arugula
  • 3 tablespoons shredded Parmigiano-Reggiano
  • 1/2 teaspoon ground black pepper, divided
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Cook spaghetti according to package directions, adding cheese rind to water. Drain, reserving 1 cup of the cooking liquid. 

Meanwhile, place bacon in a large skillet over medium heat and cook until crispy, turning occasionally, about 6 minutes. Transfer to a plate, leaving fat in the skillet. Add garlic to the skillet and cook 1 minute. Remove from heat and stir in miso. 

Transfer drained pasta (no need to remove the cheese rind) to the skillet with garlic and miso. Place over medium-low heat and stir in arugula and 1/4 cup of the reserved pasta cooking liquid. Cook, stirring, until arugula wilts. Alternate stirring in tablespoons of reserved cooking liquid with tablespoons of cheese; stir in more cooking liquid as needed until you have a creamy sauce. Stir in bacon and half of the pepper. Transfer to a warmed bowl or platter and garnish with remaining pepper.

Nutritional Info: 
Per Serving:270 calories (45 from fat), 5g total fat, 1.5g saturated fat, 10mg cholesterol, 370mg sodium, 44g carbohydrate (10g dietary fiber, 3g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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