Time: 30 minutes
Serves: 4
Ingredients
- 4 slices of bacon, diced
- 1/2 green capsicum, diced
- 1/2 cup mushroom, sliced
- 3 tbsp chili garlic sauce
- 2 tbsp light miso
- 3 eggs
- 1 pack spaghetti (4 serves)
- 1 1/4 cups Parmesan
- 1 tsp ground black pepper
- green onions
Method
- Bring a large pot of generously salted water to a boil. Heat oil over medium heat in a pan, then add bacon and cook until crisp. Add in capsicum and mushroom until the mushroom is wilted. Remove from heat.
- In a bowl, whisk together the chilli garlic sauce, miso, and 2 tbsp of hot water from the boiling pot until smooth, then beat in the eggs. Cook the pasta according to instruction until al dente, reserve 1/2 cup of pasta water.
- Add the pasta to the pan with the bacon and toss to combine. Heat over medium heat until everything's warmed up. Add the egg mixture, reducing heat to low, and quickly toss until the eggs coat the pasta, but aren't scrambled. Add the cheese, pepper and pasta water as desired until the sauce reaches desired flavour and consistency. Add green onions and parmesan on top to serve.
