- 2-4 tsp Culinary Grade Matcha powder, start with 2 tsp - add more to taste if you prefer a stronger matcha flavor
- 2 tablespoons olive oil
- 1 cup thick-cut or regular bacon, diced
- 3 tablespoons chili garlic sauce (or sambal oelek and ½ teaspoon chili flakes), plus more to taste
- 2 tablespoons blonde or light miso paste, more to taste
- 2 tablespoons hot pasta water
- 3 large eggs
- 3/4 pound dry spaghetti (or fettuccine)
- 1 1/4 cup finely grated Parmigiano Reggiano cheese, more for garnish
- 1 teaspoon freshly ground black pepper
- 1/2 cup sliced green onions, for garnish
- Crushed red pepper (optional)
- Salt, to taste
- Bring a large pot of salted water to a low boil, cover, and keep hot on a low burner.
- In a large skillet, heat olive oil over medium heat. Use kitchen shears to cut bacon into "diced" pieces, then add the bacon to the skillet and cook until crispy and the fat is completely rendered (not burnt). Remove skillet from the heat and set aside to cool.
- In a medium bowl, whisk together miso paste and hot water from boiling pot until smooth, add Culinary Grade Matcha powder, then beat in the eggs. Cook the pasta according to the box instructions until al dente and drain, set aside 1/2 cup of the hot pasta cooking water.
- Add the pasta to the skillet with the bacon and toss to combine. Heat over medium heat. Add the matcha mixture, reduce the heat to low, and quickly toss until the eggs coat the pasta but aren’t scrambled. Add the cheese, pepper, and pasta water as desired until the sauce reaches your desired flavor and consistency. Take a moment to taste the pasta, add more matcha if you prefer a stronger matcha flavor, more cheese if you enjoy the cheesy goodness. Add scallions. Add crushed red pepper if you prefer a little heat.
- Serve and enjoy!