Ingredients:

  • oz (340 g) Dried Spaghetti or Linguine
  • tbsp Kosher Salt (for pasta water)
  • tbsp (56 g) Unsalted Butter
  • medium Shallot, finely minced
  • cloves Garlic, finely minced
  • tbsp White Miso Paste (Shiro Miso)
  • tsp Soy Sauce (or Tamari)
  • /2 tsp freshly cracked Black Pepper
  • to 1 1/2 cups Reserved Pasta Water
  • /4 cup freshly grated Parmesan Cheese (optional)
  • tbsp Chives or Scallions, thinly sliced (for garnish)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente (usually 1 minute less than specified).
  2. Crucial Step: Before draining, scoop out at least 1.5 cups (360ml) of the starchy, salty pasta cooking water and set aside. Drain the pasta immediately.
  3. While the pasta cooks, melt the butter in a large, wide skillet over medium-low heat. Add minced shallot and cook gently until translucent (about 3 minutes). Add minced garlic and cook for another minute until fragrant, ensuring it does not brown.
  4. Prepare the Miso Slurry: In a small bowl, whisk the miso paste and soy sauce together with about 1/2 cup (120ml) of the reserved hot pasta water until completely smooth.
  5. Emulsify the Sauce (Off Heat!): Remove the skillet completely from the heat. Pour the miso slurry into the pan with the butter/aromatics. Whisk vigorously to combine.
  6. Finish the Sauce: Add the drained pasta directly into the skillet. Begin tossing constantly, gradually adding the remaining reserved pasta water, 1/4 cup at a time, until the sauce thickens, emulsifies, and beautifully coats the pasta strands.
  7. Final Seasoning: Stir in the freshly cracked black pepper and the grated Parmesan (if using). Taste and adjust seasoning.
  8. Serve Immediately: Divide pasta among bowls. Top generously with extra cracked pepper and fresh chives or scallions.