MISO CARBONARA W/ MINI SAUSAGE MEATBALLS

Ingredients

• 2 links of sweet or spicy Italian sausage
• 3 tbsp extra virgin olive oil
• 1/2 tsp fresh thyme leaves
• 1 clove garlic, thinly sliced
• 1/4 tsp freshly ground black pepper
• 4 large eggs
• 2 1/2 tbsp miso paste, white or red
• 1/2 heaping cup (30 grams) freshly grated Parmigiano cheese
• 1 1/2 tsp freshly ground black pepper
• Approx 350 grams dried spaghetti
• Dash of togarashi powder

Instructions

1. Remove the casings from the sausages, then roll the meat into mini meatballs. Dab your palm with a bit of water if it starts to stick to your hands. In a large skillet, heat extra virgin olive oil over high heat, then cook the meatballs until evenly browned on all sides (keep shaking the skillet to keep the meatballs rolling). Add fresh thyme leaves, sliced garlic and freshly ground black pepper. Cook for just 30 seconds then turn off the heat. Set aside.
2. In another pot, whisk together 4 large eggs, miso paste, freshly grated Parmigiano cheese and freshly ground black pepper. Set aside.
3. Bring a large pot of water with a hefty pinch of salt to boil, then cook the spaghetti until al dente. Transfer the spaghetti into the skillet with meatballs, and return to high heat. Toss/cook for a min, then transfer everything into the pot with miso/eggs. Stir vigorously to incorporate the hot spaghetti with beaten eggs for 1 min. If the residual heat from the spaghetti wasn't enough to thicken the eggs, put the pot back on low heat and stir constantly, until the eggs start to thicken.
4. Serve immediately with more grated Parmigiano cheese and togarashi powder.