Miso Carbonara

Miso Carbonara

The best part about kai dong noodles is how versatile they are! Our take on carbonara adds another level of umami with the use of miso. Traditional Italian carbonara pasta has 3 major components- egg, freshly grated quality cheese, and guanciale, a rich, fatty cut of pork similar to bacon. 

Our kai dong Hand Cut noodles are reminiscent of velvety pappardelle, ideal to be coated in the rich and creamy carbonara sauce. Give this fusion pasta dish a try!

 

Instructions:

  1. Cut the bacon into quarter inch slices.
  2. In a small bowl, add in the egg yolk and full egg. Add miso paste, minced garlic, and grated cheese. Mix to combine.
  3. Cook the kai dong hand cut noodle according to packaged instructions and reserve some of the starchy water. Drain and set aside.
  4. Heat a small pan. Add bacon and allow it to render its fat until it gets crispy, about 5 minutes.
  5. Turn off the heat, add noodles to the pan with bacon and toss. 
  6. Add in the reserved water to the egg mixture to slightly temper the eggs. The pour it into the pan with the noodles. Stir to coat. Top off with more parmesan.
    Cook, create, kai dong!
kai dong kitchen noodle Sun Dried Hand Cut Noodle

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