Ingredients
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
Instructions
1
Salt your pasta water and bring to a boil then cook pasta until al dente.
2
While pasta is cooking, heat your olive oil in a medium skillet, cook shallot until fragrant and slightly translucent before adding your garlic.
3
Cut your butter into little pieces so it melts quickly and evenly throughout the pan.
4
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.
5
Once everything has reached the desired consistency, add your yuzu juice and al dente pasta.
6
Add parmesan cheese, salt and pepper to taste. Add more pasta water if needed.
