Miso Chili Carbonara
30 min · 2 servings · 813 kcal/serving
Miso Chili Carbonara – at a glance
Miso Chili Carbonara is a gluten-free Fitaily recipe for 2 servings (dinner). You can make it in about 30 minutes. One serving has about 813 kcal, 22.4 g protein, 94.5 g carbs, 38.6 g fat.
A unique, dairy-free twist on the classic Italian carbonara. This recipe uses white miso paste for deep umami flavor and chili garlic oil for a subtle heat, creating a creamy, luxurious sauce without any dairy.
Nutrition per serving
| Calories | 813 kcal |
|---|---|
| Protein | 22.4 g |
| Carbs | 94.5 g |
| Fat | 38.6 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: bezglutenowy, bez nabiału. Meal: kolacja. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: gluten (zboża). This is automatic word matching, not an allergen certificate.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 225 g Gluten-free spaghetti
- 150 g Eggs
- 54 g Egg yolks
- 30 g White miso paste
- 28 g Olive oil
- 15 g Chili garlic oil
- 2 g Black pepper
- 5 g Fresh parsley
Preparation
- Combine eggs, egg yolks, and black pepper in a small bowl. Whisk well and set aside to reach room temperature.
- Place the miso paste in a separate small bowl and set aside.
- Bring a large pot of salted water to a boil. Cook the gluten-free pasta two minutes shy of al dente according to package instructions.
- Reserve 475 ml (2 cups) of pasta water before straining the pasta.
- Add a splash of hot pasta water to the miso paste and whisk until smooth. Pour this miso mixture into the egg mixture and whisk to combine.
- In a skillet over low heat, combine olive oil, 1 tsp chili garlic oil, and a splash of pasta water.
- Add 120 ml (1/2 cup) of hot pasta water to the egg-miso mixture and whisk well to temper the eggs.
- Once the skillet is warm, slowly pour in the egg mixture while whisking continuously. Continue whisking for about 10 minutes until a creamy sauce forms.
- Add the cooked pasta to the skillet and cook on low heat for several minutes until the sauce thickens and clings to the noodles.
- Serve immediately, garnished with extra chili oil and fresh parsley.
Frequently asked questions
How many calories and protein are in one serving of Miso Chili Carbonara?
One serving has about 813 kcal, 22.4 g protein, 94.5 g carbs, 38.6 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Is Miso Chili Carbonara gluten-free?
The recipe is tagged gluten-free. Always check the labels of specific products, especially pasta, sauces and breading.
How to add more protein to Miso Chili Carbonara?
One serving has about 22.4 g protein. You can add lean dairy, tofu, high-protein dairy or a bigger portion of meat/fish — remember calories will go up too.
Is Miso Chili Carbonara good for meal prep?
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.