Ingredients:

  • 1 pound (450g) pasta (spaghetti, linguine, or fettuccine)
  • 4 quarts (3.8 liters) water
  • 2 tablespoons (30ml) salt
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio), optional
  • 1 cup (240ml) heavy cream
  • 3 tablespoons (45g) white miso paste
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 1/4 cup (60ml) pasta water, reserved
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Freshly ground black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant (about 1 minute), being careful not to burn the garlic.
  3. If using wine, add it to the skillet and scrape up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
  4. Stir in heavy cream and miso paste. Whisk until smooth and the miso is fully dissolved.
  5. Add the cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed to create a creamy sauce.
  6. Stir in Parmesan cheese and black pepper. Toss to combine.
  7. Divide pasta among bowls. Garnish with fresh parsley and extra Parmesan cheese. Enjoy your creamy miso pasta.