YUZU MISO PASTA
Spaghetti limone's well-traveled older cousin.
| 1 lb | Pasta (We like Rigatoni or Bucatini for this) |
| 2 tbsp | Extra Virgin Olive Oil |
| 1 | Finely Chopped Shallot |
| 1½ | Finely Chopped Clove of Garlic |
| ½ | Stick Unsalted Butter |
| 2 tbsp | White or Yellow Miso |
| ½ cup | Pasta Water |
| 2 tbsp | YUZUCO Juice |
| ½ cup | Freshly Grated Parmesan Cheese |
| 1 tbsp | Black Pepper |
Salt your pasta water and bring to a boil then cook pasta until al dente. While pasta is cooking, heat your olive oil in a medium skillet, cook shallot until fragrant and slightly translucent before adding your garlic
Cut your butter into little pieces so it melts quickly and evenly throughout the pan. Add your miso and some pasta water to help it melt and integrate. Once it has reached the desired consistency, add your yuzu juice and al dente pasta
Add parmesan cheese, salt and pepper to taste. Add more pasta water if needed.