Miso Butter Pasta

• •1 lb spaghetti or linguine
• •4 tablespoon unsalted butter
• •1 tablespoon olive oil
• •4 garlic cloves, minced
• •3 tablespoon white miso paste
• •1 tablespoon soy sauce
• •1 tablespoon mirin
• • to taste kosher salt
• • to taste freshly ground black pepper
• •2 green onions, thinly sliced
• •1 tablespoon toasted sesame seeds
• •0.5 teaspoon red pepper flakes

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the spaghetti or linguine and cook according to package directions until al dente. Before draining, reserve about 1.5 cups of the starchy pasta water.

2. 2

   While the pasta cooks, prepare the sauce. In a large skillet or deep pan, melt the unsalted butter and olive oil over medium heat.

3. 3

   Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to brown it.

4. 4

   Reduce the heat to low. Add the white miso paste, soy sauce, and mirin to the skillet. Whisk continuously for about 1 minute until the miso paste is mostly dissolved and well combined with the butter mixture.

5. 5

   Drain the cooked pasta and immediately transfer it to the skillet with the sauce. Add about 0.5 cup of the reserved pasta water.

6. 6

   Toss the pasta vigorously with tongs, allowing the sauce to emulsify and coat every strand. Add more pasta water, 1-2 tablespoons at a time, until the sauce reaches your desired creamy consistency. The starch from the pasta water will help create a silky sauce.

7. 7

   Season with freshly ground black pepper to taste. Taste the pasta and adjust seasoning if needed; miso and soy sauce are salty, so add additional salt sparingly if at all.

8. 8

   Serve immediately, garnished generously with thinly sliced green onions, toasted sesame seeds, and red pepper flakes for a touch of heat.

Chef's Tips

• 💡**Choose Your Miso:** White miso (shiro miso) is recommended for its milder, slightly sweet flavor, which pairs beautifully with butter. Red miso (aka miso) can be used for a deeper, more robust flavor, but start with a slightly smaller amount as it's saltier.
• 💡**Don't Skimp on Pasta Water:** The starchy pasta water is crucial for creating a creamy, emulsified sauce. Reserve more than you think you'll need!
• 💡**Al Dente is Key:** Cook your pasta just until al dente, as it will continue to cook slightly when tossed with the hot sauce.
• 💡**Adjust to Taste:** Miso and soy sauce vary in saltiness. Always taste and adjust the seasoning before serving. You might find you don't need to add any extra salt.