Ingredients
Pasta
- 12 ounces pasta of choice
Sauce
- ¼ cup unsalted butter
- 1 shallot, minced
- 1 tablespoon minced garlic
- ¼ cup white miso
- 1 cup freshly grated parmesan cheese
- 1 teaspoon black pepper
- 1 ¼ cups reserved pasta water
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Before draining, be sure to reserve 1 ¼ cups of the pasta water for the sauce.
- Sauté aromatics: In a sauté pan, melt the unsalted butter over medium heat. Add the minced shallot and garlic, cooking for 3-5 minutes until fragrant and softened.
- Add miso: Stir in the white miso and sauté for an additional 1 minute to release its flavors.
- Make the sauce: Whisk in the freshly grated parmesan, black pepper, and reserved pasta water. Continue whisking until the cheese melts completely, forming a smooth, creamy sauce. For an extra creamy texture, you may transfer the mixture to a blender and blend until silky smooth.
- Toss pasta and sauce: Combine the cooked pasta with the miso-parmesan sauce in the pan. Toss well until every strand is evenly coated.
- Serve: Plate the pasta and optionally garnish with red pepper flakes for a touch of heat. Enjoy immediately.
Notes
- Be sure to reserve the pasta water before draining, as it helps emulsify and thin the sauce for a creamier texture.
- White miso is milder and sweeter than red miso; do not substitute with red unless you prefer a stronger, saltier flavor.
- To make the sauce extra creamy, blending the sauce is optional but recommended.
- Use freshly grated parmesan cheese for the best melting quality and flavor.
- Adjust black pepper and red pepper flakes to taste based on your spice preference.
- This pasta is best served fresh but can be stored in the refrigerator for up to 2 days and gently reheated with a splash of water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Japanese-Italian)
