Aug 22, 2013

Bacon, Miso and Carrot Pasta

Pasta is my constant companion, my other half for most meals. It’s a tradition here, sunday’s pasta, as common as firing up the grill, or adding dulce de leche to everything. So please, make some new and interesting pastas woman (that’s me) – tired of the same boil-some-noodles-and-add-whatever-leftover-sauce-condiment-vegetables-cheese-is-in-the-fridge. 

So enters bacon, thick slices cut into small pieces, cooked slowly to let the fat render... Pasta and bacon, you can pretty much add any other ingredients, but the roasted carrots, miso and green onions here are pretty cool if I might say so myself. 

My Asian pantry is so varied you might think I’m this wok maven, chopstick expert coming up with different uses for the hoisin, mirin, et al. I have never pronounced half of them out loud for what it’s worth. 
A side note here, isn’t it interesting how we use new words in unknown languages and have never heard them spoken, so we really don’t know if we’re pronouncing them right? 
I’ve had my share of ‘oops! I had that all wrong for years’ situations. How many in these lists ring a bell?

Back to our pasta dish, which is getting cold. 
I’ve gotten so used to anything goes with pasta, that I have to stop and really think about what to throw into the pan when I’m doing a post for you guys. Because I can probably eat anything, yes, really. I like to consider myself a sophisticated foodie, connoisseur of subtle flavors, one to only bring certified combinations and ideas to this space, but hunger and laziness, to go to the store for missing ingredients, get in the way. Not today though. I went out and bought carrots especially for you.

After discovering miso, it took me awhile to grasp it’s flavor and uses. All new ingredients pretty much go down the same road in my mind, they take their time before I can add them with abandon, certain I know what I’m doing. 

With this recipe I had a little help from Bon Appetit, since I faintly remembered eating a pasta dish with bacon and miso, the former bringing so much salty, unique flavor to the equation, I pretty much consider it a bouillon cube, or concentrated broth. 

It lacked something at the time, so I added the roasted carrots and some parmesan at the end, a lot of black pepper and green onions. The carrots don’t need a long time in the oven, I like them to remain somewhat crunchy but add that deep roasted flavor. Another aside note, I never make vegetable soup without roasted carrots anymore, they just add a perfect something to it, like celery.

Just as I was finishing with the pictures, a friend stopped by, and I casually asked if he’d had lunch yet. It was late, almost 3pm, but I’m very polite and the bacon, miso and carrot pasta was there, in plain view. So he proceeded to sit down and eat what I had planned to be my dinner and lunch the next day, because yes, I absolutely love reheated pasta. Love it. There goes my glamorous foodie face down the drain.

Anyway, not only did he leave with the pasta in his belly, he also took home the rest of the raspberry apple crostata and cheese scones I had finished baking right before the pasta. That recipe coming very soon. 
And I had a frozen pizza for dinner.

adapted from Bon Appetit

This is a great recipe to use leftover cooked pasta. Don't go heavy on the salt at the beginning, since both the miso and bacon are already salty.

Serves 2


For the carrots:
2 medium carrots
Olive oil
Salt and black pepper

For the pasta:
4oz (115g) thick cut bacon
1 large green onion
2 Tbs miso paste, I use dark
4 cups cooked short pasta, such as fusilli, al dente
Salt and freshly ground black pepper
Handful of chopped parsley
4 Tbs grated parmesan


For the carrots.
Preheat oven to 350ºF /180ºC.
Peel and cut the carrots in small chunks. Scatter them in an oven tray, drizzle some olive oil on top, season with salt and pepper and roast for about 20 minutes, until tender but still crunchy.

For the pasta:
Cut the bacon in small pieces and finely slice the green onion.
Heat a skillet with 2 inch sides over low heat, add the bacon and cook slowly until most of the fat is rendered. If it’s still dry, add a few tablespoons olive oil.
Add ¾ of chopped onion to the pan. Cook for a minute stirring once.
Add miso and stir to mix. Add about ¼ cup hot water and mix so that it makes a sauce. Add the carrots and the cooked pasta. If it’s too dry add a couple more tablespoons of hot water. Don’t cook it too much so the pasta remains al dente. Taste and add salt and black pepper to taste.
Transfer to the serving plate or plates. Sprinkle with chopped parsley, remaining green onion and grated cheese. Drizzle with extra olive oil if you want.

Eat immediately.

Today's 5 related recipes worth looking at:

Creamy Miso Chicken Pasta from Steamy Kitchen
Carrot Soup with Miso and Sesame from Smitten Kitchen
Miso Oat Porridge from 101 Cookbooks


  1. Your pasta sounds terrific! And thanks for the link - I did not know how to pronounce sriracha.

  2. I'm not sure I could have parted with this, Paula! I really love miso and bacon and carrots. I'm going to try this soon!

  3. You are such a nice friend! I'm sure your guest was thrilled with his lunch and his doggy bag :) Your pasta looks fantastic...and love how you captured the steam in your first photo. Brava!

  4. Oh man look at the steam coming off that bowl. Yum. I could eat three servings of this easy. Absolutely gorgeous.

  5. I love the photo of the bowl of pasta with the steam rising. Yum!

  6. I never thought to add miso to a pasta dish, that sounds amazing! Love all the bacon love:-) Yum, Hugs, Rerra

  7. You just can't go wrong with bacon and pasta! I love how you added miso though...that is something I wouldn't have thought of doing. Sounds just delicious!

  8. I'm so intrigued by the miso in this. I honestly haven't used miso in anything but soup. I'll definitely try this recipe.

  9. Miso and noodles/pasta are a perfect pairing. And even though I'm not much of a meat eater, who can resist the aroma and taste of bacon?

    Your friend is one lucky guy to have been plied with a lovely meal from the Vintage Kitchen =)

  10. Beautiful pasta salad Paula. I'm with you on how just about everything goes with pasta. You should see the selection I have in my pantry. I only wish my husband loved it as much as I do.

  11. Pasta is my friend too Paula. =)
    Interesting recipe with miso carrot and bacon. Your bacon over there looks so much better then the one we get here.
    Your friend was lucky!

  12. This pasta looks amazing! I love the combination of flavors and I would love this dish for lunch right about now :) Delicious!

  13. I've been shy user of miso and have only made salad dressing. Which is fantastic! Most certainly will add to pasta after enjoying your tempting recipe!

  14. Lovely pasta dish! I am so missing my weekly pasta…when my husband is dieting so am I. The miso is a very interesting addition…would love to taste this.

  15. oh no that you did not get to eat that! i would be heartbroken.
    i am off to make myself some pasta for my dinner now! thanks for the ideas!

  16. Wonderful looking bowl of pasta-how nice to have a weekly pasta night! Bacon, yes great addition to your pasta for the flavor if nothing else! I made a pasta last night with rigatoni, avocado, tomato and grilled corn-could have used time;)

  17. A lovely sacrifice to share this, your crostata and cheese scones with a friend. But I can only imagine how happy he was, and how nice it was for you to have someone with whom to share your creations! I have never cooked with miso - I need to try this pasta - it sounds incredible. Question for you - is bacon in Argentina really smoky like American bacon, or is it simply cured? ~ David

    1. There are basically two types: smoked and salty. We call it pancetta and it usually comes in a hunk, not slices. You should try miso, it's quite interesting!

  18. What a great way to use such fantastic ingredients! And what an outstanding friend you are! That's sacrifice!

  19. Paula.
    Oh. My. Gawd. I absolutely love this. Bacon, roasted carrots, miso and green onions??!! Love it. You are brilliant. And hey, no shame at all in re-heated pasta. I am the exact same way. Like you, I love being able to open my fridge and heat up something wonderful to enjoy again. . I can eat the same thing twice (or even 3 times if it's really good) in a row for lunch and then dinner. and we are all guilty of the lazy, just throw whatever we have into the pasta. sometimes, for the kids, it's literally just tomato sauce with the noodles. no veggies, no parsley and no cheese and I find myself just eating what I made for them. . which is completely bland and boring but I just eat it b/c I'm too lazy to make something else. I seriously can't wait to try this one!!! gawd, I miss being in a kitchen. . I'm going crazy in this hotel. .

  20. is it ok to use white miso? (a have a bunch to use up) this recipe looks so wonderful! thanks for sharing!

    1. Yes Staci, there are a lot of flavors going on and any miso works.


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