Miso Bacon & Mushroom Medley Carbonara

Name: Miso Bacon & Mushroom Medley Carbonara with Spaghetti & Spring Onion
Total time: 20 min
Yield: 2
Cuisine: Fusion/Other
Ingredients: 1 packet Spaghetti; 2 Garlic; 1 Spring Onion; 90 g Diced Bacon; 1 packet Miso Paste; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 sachet Sweet Soy Seasoning; 1 packet Mushrooms; 1 piece egg; 1 drizzle olive oil; ½ tsp cracked black pepper; 20 g butter

with Spaghetti & Spring Onion

Vitoria MantovanniUpdated on September 09, 2026

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Calories

:

672 kcal

Protein

:

34.5g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Soy
Milk
Sesame
Eggs
Soy
May contain traces of allergens
Milk

We’ve given classic carbonara a serious flavour upgrade by spiking a silky pasta sauce with deep, savoury miso. Tossed through twirly spaghetti with crispy bacon, earthy mixed mushrooms and a fresh scatter of spring onion, every glossy bite delivers pure umami perfection.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Spaghetti

(Contains: Wheat, Gluten May be present: Soy)

2

Garlic

1

Spring Onion

90 g

Diced Bacon

(May be present: Soy, Milk)

1 packet

Miso Paste

(Contains: Gluten, Soy, Wheat)

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Sliced Mushrooms

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesame, Soy, Wheat)

1 packet

Mushrooms

Not included in your delivery

1 piece

egg

(Contains: Eggs)

1 drizzle

olive oil

½ tsp

cracked black pepper

20 g

butter

(Contains: Milk)

Nutritional Values

Calories672 kcal

Energy (kJ)2810 kJ

Fat24.1 g

of which saturates11.6 g

Carbohydrate73 g

of which sugars6.3 g

Dietary Fibre6.5 g

Protein34.5 g

Sodium1500 mg

Potassium136 mg

Calcium0.9 mg

Iron0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

1

• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook spaghetti over high heat, until ‘al dente’, 9 minutes.
• Reserve pasta water (1/4 cup per person). Drain spaghetti, then return to saucepan.

2

• While the pasta is cooking, finely chop the garlic. Thinly slice spring onion.
• Thinly slice oyster & shiitake mushrooms.
• In a medium bowl, combine the egg, miso paste, and half of the Parmesan cheese, whisking with a fork. Set aside.

3

• In a large frying pan, heat the butter and a drizzle of olive oil over high heat. Cook diced bacon, oyster & shiitake mushrooms and sliced mushrooms, tossing, until browned and softened, 6-8 minutes.
• Add the garlic, sweet soy seasoning, and cracked black pepper, stirring until fragrant, 1 minute. Remove pan from heat.
• To the pan with bacon, add cooked spaghetti, miso carbonara sauce, and the reserved pasta water. Mix to combine for 1 minute, until cheese is melted, and sauce has thickened. Season to taste.

TIP: Removing the pan from heat ensures the egg doesn’t scramble and you get silky carbonara sauce!
TIP: If the sauce looks too thick, add a splash more pasta water until the sauce is creamy.