Classical Roman carbonara meets Japanese shiro miso umami. Thick bucatini enveloped in an emulsified glaze of golden egg yolks, nutty browned butter, and sweet white miso, crowned with crispy guanciale and toasted nori-sesame furikake.
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Crisp the diced guanciale in a dry skillet over medium-low heat until golden and crispy. Remove guanciale, reserving fat.
Whisk egg yolks, white miso, grated Parmigiano, and a splash of warm water into a smooth, tempered paste.
In a small pan, brown the butter until foaming and fragrant with hazelnut notes.
bucatini in lightly salted water until al dente. Transfer directly into the skillet with guanciale fat and browned butter.
Remove skillet completely from heat. Pour in yolk-miso mixture while tossing rapidly with tongs, adding starchy cooking water spoonful by spoonful until a velvety, glossy cream forms.
Fold in crisp guanciale, season with abundant black pepper, and serve immediately dusted with furikake.
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