Spaghetti limone's well-traveled older cousin.

1 lb Pasta (We like Rigatoni or Bucatini for this)
2 tbsp Extra Virgin Olive Oil
Finely Chopped Shallot
Finely Chopped Clove of Garlic 
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.