For the carrots:
2 medium carrots
salt and black pepper
For the pasta:
4 oz (115g) thick cut bacon
1 large green onion
2 tablespoons miso paste, I use dark
4 cups cooked short pasta, such as fusilli, al dente
salt and freshly ground black pepper
handful of chopped parsley
4 tablespoons grated parmesan
For the carrots: Preheat oven to 350ºF /180ºC. Peel and cut the carrots in small chunks. Scatter them in an oven tray, drizzle some olive oil on top, season with salt and pepper and roast for about 20 minutes, until tender but still crunchy.
For the pasta: Cut the bacon in small pieces and finely slice the green onion. Heat a skillet with 2 inch sides over low heat, add the bacon and cook slowly until most of the fat is rendered. If it’s still dry, add a few tablespoons olive oil. Add ¾ of chopped onion to the pan. Cook for a minute stirring once. Add miso and stir to mix. Add about ¼ cup hot water and mix so that it makes a sauce. Add the carrots and the cooked pasta. If it’s too dry add a couple more tablespoons of hot water. Don’t cook it too much so the pasta remains al dente. Taste and add salt and black pepper to taste. Transfer to the serving plate or plates. Sprinkle with chopped parsley, remaining green onion and grated cheese. Drizzle with extra olive oil if you want.