Miso Carbonara White Beans

This Miso Carbonara White Beans recipe takes inspiration from one of Italy’s most iconic pasta dishes and makes it a cozy, protein- and fiber-packed meal with Japanese influence — itameshi, as the Japanese call the fusion of their cuisine with Italian food. In place of spaghetti, creamy cannellini beans soak up all the flavors of smoky bacon, sharp cheese, and rich egg yolks. The addition of white miso deepens the umami and gives the sauce a subtle savoriness that complements the nuttiness of Parmigiano-Reggiano. What you end up with is a dish that doesn’t rely on pasta, yet still delivers all of its signature comfort.

The beans’ tender skins and creamy interiors make them an ideal carrier for the rich sauce. Adding the egg mixture to the beans off the heat ensures the eggs thicken without scrambling, resulting in a glossy, velvety coating. A final drizzle of olive oil, a sprinkle of parsley, and a squeeze of lemon bring freshness to balance the richness.

It’s an impressive but unfussy dish, equally at home on a weeknight table or served to friends alongside a crisp salad and crusty bread. This may not be traditional carbonara, but it sure is satisfying.

Tempering the eggs

Tempering in traditional carbonara refers to gradually mixing hot pasta with eggs to create a creamy sauce without scrambling them. In this recipe, the egg mixture is added to the beans that are warm but not piping hot. This slightly cooled bean mixture has enough residual heat to gently cook the eggs without forming curds, instead creating a silky coating. 

What to serve with Miso Carbonara Beans

These Miso Carbonara Beans can easily be a meal themselves, but also make a great pairing to bright and fresh sides. Try serving them alongside roasted or steamed green vegetables like asparagus, Broccolini, or snap peas. A crisp salad with citrus vinaigrette balances the richness, while crusty sourdough or garlic bread helps soak up the sauce. For added texture, top with toasted sesame seeds or toasted, chopped nuts.

Notes from the Food & Wine Test Kitchen 

• Let the bean mixture cool for one minute before adding the egg mixture to avoid scrambling.
• If the sauce gets too thick, stir in hot water a tablespoon at a time to loosen.
• Don’t skip the fresh lemon as it lifts and balances the deep, savory notes of bacon and miso.

This recipe was developed by Craig Ruff; the text was written by Breana Killeen.