Ingredients
- Kosher salt
- 16 ounce sspaghetti, linguine or bucatini
- 6 tablespoon sunsalted butter
- 3 tablespoon swhite (or red) miso
- 4 ounce sParmesan, finely grated (1 packed cup)
- Kizami nori, furikake or thinly slice d seaweed snacks, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
Tips
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.