Name: Spicy Miso-Chorizo Pasta Primavera with Crispy Bacon & Thai Basil
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 12 ounces spaghetti; 3 large tomatoes (diced); 2 tablespoons white miso paste; 6 strips bacon (chopped); 1 chicken breast (cut into bite-sized pieces); 2 medium carrots (julienned); 2 cups green beans (cut into 2-inch pieces); 1 red bell pepper (thinly sliced); 1 cup broccoli florets; 1/2 cup mixed vegetables; 4 eggs; 3 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 teaspoon red chili flakes; 1/2 cup fresh Thai basil leaves (or regular basil); 2 tablespoons olive oil; 1 tablespoon butter; 1/4 teaspoon black pepper; Salt to taste; 1/2 cup chicken broth

Spicy Miso-Chorizo Pasta Primavera with Crispy Bacon & Thai Basil

A bold fusion masterpiece combining Italian pasta foundations with Japanese miso umami, Mexican chorizo spice, Thai aromatic herbs, and French cooking techniques. This dish features tender spaghetti tossed with a savory miso-tomato sauce, crispy bacon, fresh vegetables, and topped with a perfectly cooked soft-boiled egg for richness and Japanese flair.

45 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty8/10

Sour3/10

Umami9/10

Spicy4/10

🥄 Texture

Al dente spaghetti provides a firm, toothsome base while the vegetables are tender-crisp and offer contrast. Crispy bacon and seared chicken add crunch and bite, and the soft-boiled egg yolk creates a silky, creamy coating that makes the sauce lush and cling to the pasta.

👃 Aroma

Strong savory and smoky notes from bacon, miso, soy and fish sauce dominate, supported by toasty garlic and warm ginger. Fresh Thai basil lifts the dish with a bright herbal aroma and a faint hint of chili heat and tomato sweetness rounds out the bouquet.

🍷 Pairs Well With

A crisp, slightly off-dry Riesling or a clean pilsner to cut richness and complement umami; alternatively a light, fruity red like Beaujolais or a citrus-forward IPA will also work.

🥗 Side Dishes

A simple green salad with a light vinaigrette or an Asian cucumber salad/pickled vegetables to refresh the palate; optionally serve with crusty bread to mop up the sauce.

Ingredients(22 items)

112 ounces spaghetti

23 large tomatoes (diced)

32 tablespoons white miso paste

46 strips bacon (chopped)

51 chicken breast (cut into bite-sized pieces)

62 medium carrots (julienned)

72 cups green beans (cut into 2-inch pieces)

81 red bell pepper (thinly sliced)

91 cup broccoli florets

101/2 cup mixed vegetables

114 eggs

123 cloves garlic (minced)

131 tablespoon fresh ginger (minced)

142 tablespoons soy sauce

151 tablespoon fish sauce

161 teaspoon red chili flakes

171/2 cup fresh Thai basil leaves (or regular basil)

182 tablespoons olive oil

191 tablespoon butter

201/4 teaspoon black pepper

21Salt to taste

221/2 cup chicken broth

Instructions

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped bacon and cook until crispy (about 5-7 minutes). Remove bacon with a slotted spoon and set aside, leaving 1 tablespoon of bacon fat in the pan.

In the same skillet, add chicken breast pieces and cook until golden and cooked through (about 6-8 minutes). Season with salt and pepper. Remove chicken and set aside.

Add remaining 1 tablespoon olive oil to the skillet. Sauté minced garlic and ginger for 1 minute until fragrant. Add diced tomatoes and cook for 2 minutes.

In a small bowl, whisk together miso paste with 1/4 cup warm chicken broth until smooth. Add this mixture to the tomatoes along with soy sauce, fish sauce, and red chili flakes. Stir well and simmer for 3 minutes.

Add carrots, green beans, bell pepper, broccoli, and mixed vegetables to the sauce. Cook for 4-5 minutes until vegetables are tender-crisp.

Return the cooked chicken and bacon to the skillet. Add the cooked spaghetti and toss everything together, adding reserved pasta water as needed to create a silky sauce (use about 1/2 cup). Cook for 2 minutes on medium heat.

While the pasta finishes, bring a separate pot of water to a gentle simmer. Carefully add eggs and cook for 6-7 minutes for soft-boiled eggs with runny yolks. Remove with a slotted spoon and set aside.

Divide pasta mixture among serving bowls. Top each bowl with a soft-boiled egg, cracking it slightly so the yolk runs into the pasta. Garnish generously with fresh Thai basil leaves.

Drizzle with a small amount of butter and finish with a crack of black pepper. Serve immediately while the egg yolk is still warm and runny.