Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve at least ½ cup of hot pasta water before draining.

In a large skillet, cook thick bacon over medium heat until crispy, about 5-7 minutes. Remove excess fat, leaving about one tablespoon, then stir in red chili flakes and turn off the heat.

In a mixing bowl, whisk together miso paste, eggs, and egg yolks, followed by Parmigiano Reggiano until well blended. Gradually whisk in reserved hot pasta water until smooth.

Add the drained spaghetti to the skillet with the bacon. Toss to coat the pasta with bacon fat.

Off the heat, pour the creamy miso sauce over the pasta. Mix thoroughly to coat.

Plate your Miso Carbonara and garnish with extra cheese and finely chopped parsley.