Miso and Harissa Spaghetti with Crispy Crumbs
By Joe
Source: NYT Cooking.
A carbonara-style spaghetti made silky with egg, miso, harissa and Parmesan, topped with golden parsley breadcrumbs.
Always check the labels of the products you use.
Method
- 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.
EU nutrition claims
- Source of protein: 3.8 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 2.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 131 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.6 g per serving
1.2 % of the 50 g daily maximum · 2.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 592 kcal |
| Protein | 22.2 g |
| Carbohydrate | 73.6 g |
| of which sugars | 3.8 g |
| of which free sugars | 0.6 g |
| Fat | 22.6 g |
| of which saturates | 5.2 g |
| Fibre | 3.8 g |
| Salt | 1.69 g |
Protein per 100 kcal
3.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
