Miso and Harissa Spaghetti with Crispy Crumbs
Inspired by techniques from NYT Cooking.
A carbonara-style spaghetti made silky with egg, miso, harissa and Parmesan, topped with golden parsley breadcrumbs.
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Method
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Equipment
- small frying pan
- medium bowl
- whisk
- instant-read thermometer
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 587 kcal |
| Protein | 22.1 g |
| Carbohydrate | 73.3 g |
| of which sugars | 3.7 g |
| of which free sugars | 0.8 g |
| Fat | 22.2 g |
| of which saturates | 5.3 g |
| Fibre | 3.6 g |
| Salt | 2.39 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Pasta
- 340 g dried spaghetti
Pasta water
- 15 g fine salt for 3 litres of pasta water (0.5%) about 2½ tsp; most of it goes down the drain
Sauce
- 1½ tbsp white miso
- 1½ tbsp harissa paste
- 2 tbsp extra-virgin olive oil
- 3 large eggs
- 45 g Parmesan, finely grated
Crumbs
- 2 tbsp extra-virgin olive oil
- 40 g panko breadcrumbs
- 1½ tsp finely chopped parsley
- 0.5 g fine sea salt or table salt a pinch
- 1
Crumbs. Heat the oil in the small pan over medium-high heat, add the panko, parsley and salt and stir constantly for 2-3 min until golden. Tip into a bowl.
- 2
Cook the pasta. Boil the spaghetti in 3 litres salted water until just short of al dente. Save a mug of the water and drain.
- 3
Sauce base. In the bowl, whisk the miso, harissa and oil with 3 tbsp of the hot pasta water until smooth, then whisk in the eggs.
- 4
Make it creamy. Return the pasta to the pot over the lowest heat, add the egg mixture and Parmesan and stir hard and constantly. Add a few spoonfuls of water and keep stirring 1-2 min until the sauce is thick, glossy and steaming (71 °C). Keep it moving, as constant stirring is what stops the egg scrambling.
- 5
Serve. Take off the heat, taste (miso and cheese are both salty) and serve at once with the crumbs.
Storage
Best eaten straight away; egg sauces do not reheat well. Refrigerate any leftovers within 2 hours and eat within 1 day.
