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Not Your Nonna's Spaghetti Carbonara

Yield: 4 servings.

Time: 40 minutes


  • 1/2 pound whole wheat spaghetti

  • Parmigiano Reggiano rind (optional)

  • 3 slices smoky bacon, diced

  • 3 cloves garlic, sliced

  • 1 1/2 tablespoon white miso

  • 6 cups baby arugula

  • 3 tablespoons shredded Parmigiano Reggiano

  • 1/2 teaspoon ground black pepper, divided


  1. Bring a large pot of salted water to a boil.

  2. Add spaghetti and cheese rind, if using, and cook until al dente, about 11 minutes. Drain, reserving 1 cup of the cooking liquid.

  3. Meanwhile, place bacon in a large skillet over medium heat and cook until crispy, turning occasionally, about 6 minutes. Transfer to a plate, leaving fat in the skillet.

  4. Add garlic to the skillet and cook until fragrant, about 1 minute. Remove from heat and stir in miso.

  5. Transfer drained pasta (no need to remove the cheese rind) to the skillet with garlic and miso.

  6. Place over medium-low heat and stir in arugula and 1/4 cup of the reserved pasta cooking liquid. Cook, stirring until arugula just begins to wilt.

  7. Alternate stirring in tablespoons of reserved cooking liquid with tablespoons of cheese; stir in more cooking liquid as needed until you have a creamy sauce.

  8. Stir in bacon and half of the pepper. Transfer to a warmed bowl or platter, and garnish with remaining pepper.

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