🍝 Pasta & noodles
Five-ingredient creamy miso pasta
Salty, silky pantry pasta with serious cacio e pepe energy
⏱️ Time estimate: about 20 minutes
Spaghetti, linguine, or bucatini gets tossed with butter, miso, Parmesan, and plenty of pasta water until the sauce turns glossy and creamy.
Ingredients
Yield: 4 servings
- Kosher salt
- 16 ounces spaghetti, linguine, or bucatini
- 6 tablespoons unsalted butter
- 3 tablespoons white or red miso
- 4 ounces Parmesan, finely grated, about 1 packed cup
- Kizami nori, furikake, or thinly sliced seaweed snacks, for garnish, optional
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Reserve 1 1/2 cups pasta water, then drain.
- Build the sauce. Add the butter, miso, and 1 1/4 cups pasta water to the pot. Whisk over medium heat until the miso dissolves and the liquid is smooth, about 1 to 2 minutes.
- Emulsify. Add the pasta and Parmesan, then stir vigorously with tongs until the cheese melts and the sauce turns silky and emulsified.
- Serve. Divide into shallow bowls and top with nori, furikake, or sliced seaweed snacks if you like.
The stirring really does matter here. A little elbow grease is what makes it glossy instead of gloppy.