Pasta is myconstant companion, my other half for most meals. It’s a tradition here, sunday’spasta, 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 ofthe same boil-some-noodles-and-add-whatever-leftover-sauce-condiment-vegetables-cheese-is-in-the-fridge.
So entersbacon, 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 roastedcarrots, miso and green onions here are pretty cool if I might say so myself.
My Asian pantry is sovaried you might think I’m this wok maven, chopstick expert coming up with differentuses for the hoisin, mirin, et al. I have never pronounced half of them outloud for what it’s worth.
A side note here, isn’t it interesting how we use newwords in unknown languages and have never heard them spoken, so we really don’t knowif we’re pronouncing them right?
I’ve had my share of ‘oops! I had that allwrong for years’ situations. How many in these lists ring a bell?
Back to ourpasta dish, which is getting cold.
I’ve gotten so used to anything goes withpasta, that I have to stop and really think about what to throw into the panwhen 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 subtleflavors, one to only bring certified combinations and ideas to this space, buthunger and laziness, to go to the store for missing ingredients, get in theway. Not today though. I went out and bought carrots especially for you.
Afterdiscovering miso, it took me awhile to grasp it’s flavor and uses. All newingredients pretty much go down the same road in my mind, they take their timebefore I can add them with abandon, certain I know what I’m doing.
With thisrecipe I had a little help from Bon Appetit, since I faintly remembered eatinga 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 Iadded the roasted carrots and some parmesan at the end, a lot of black pepperand green onions. The carrots don’t need a long time in the oven, I like themto remain somewhat crunchy but add that deep roasted flavor. Another asidenote, I never make vegetable soup without roasted carrots anymore, they just add aperfect something to it, like celery.
Just as Iwas finishing with the pictures, a friend stopped by, and I casually asked ifhe’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 hadplanned to be my dinner and lunch the next day, because yes, I absolutely lovereheated pasta. Love it. There goes my glamorous foodie face down the drain.
Anyway, notonly did he leave with the pasta in his belly, he also took home the rest ofthe raspberry apple crostata and cheese scones I had finished baking right before thepasta. That recipe coming very soon.
And I had a frozen pizza for dinner.
BACON, MISO AND CARROT PASTA
adapted fromBon Appetit
This is agreat 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.
Salt andblack pepper
4oz (115g)thick cut bacon
1 large greenonion
2 Tbs misopaste, I use dark
4 cups cooked short pasta, such as fusilli, aldente
Salt and freshly ground black pepper
Handful ofchopped parsley
4 Tbsgrated parmesan
For thecarrots.Preheat oven to 350ºF /180ºC.
Peel andcut the carrots in small chunks. Scatter them in an oven tray, drizzle someolive oil on top, season with salt and pepper and roast for about 20 minutes,until tender but still crunchy.
Cut thebacon in small pieces and finely slice the green onion.
Heat askillet with 2 inch sides over low heat, add the bacon and cook slowly untilmost of the fat is rendered. If it’s still dry, add a few tablespoons oliveoil.
Add ¾ ofchopped onion to the pan. Cook for a minute stirring once.
Add misoand 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 moretablespoons 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 tothe serving plate or plates. Sprinkle with chopped parsley, remaining greenonion and grated cheese. Drizzle with extra olive oil if you want.
Today’s 5 related recipes worth looking at:
Creamy Miso Chicken Pasta from Steamy Kitchen
Soba, Sesame and Carrot Salad from The Kitchn
Carrot Gnocchi with Roasted Pepper Alfredo Sauce from Vegan Miam
Carrot Soup with Miso and Sesame from Smitten Kitchen
Miso Oat Porridge from 101 Cookbooks