1 lb Pasta (we like bucatini or rigatoni)
- 2 tbsp Extra Virgin Olive Oil
- 1 Finely Chopped Shallot
- 1½ Clove Finely Chopped Garlic
- ½ Stick Unsalted Butter
- 2 tbsp White or Yellow Miso
- ½ cup Pasta Water
- 2 tbsp YUZUCO Juice
- ½ cup Fresh Grated Parm
- 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. You can also whisk together miso and a little pasta water in a separate bowl before adding it to the pan.
Once everything 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.