Enjoy the fusion of Asian and Italian flavours in this Japanese-inspired twist on pasta carbonara.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
375g rigatoni
425g Coles Kitchen Creamy Carbonara Sauce
1 tbs miso paste
100g Provedore Round Pancetta, pan-fried
Shredded nori, to serve
Finely grated parmesan, to serve
Thinly sliced spring onion, to serve
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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Step 2
Meanwhile, heat the pasta sauce in a large saucepan over medium-high heat. Add the miso paste and stir until well combined.
Step 3
Add the pasta and fold until well combined. Divide the pasta mixture among serving bowls. Top with the pancetta, nori, parmesan and spring onion to serve.
Enjoy the fusion of Asian and Italian flavours in this Japanese-inspired twist on pasta carbonara.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Step 2
Meanwhile, heat the pasta sauce in a large saucepan over medium-high heat. Add the miso paste and stir until well combined.
Step 3
Add the pasta and fold until well combined. Divide the pasta mixture among serving bowls. Top with the pancetta, nori, parmesan and spring onion to serve.
