Miso Pomodoro Pasta

"Spaghettini in a buttery miso pomodoro with crispy shimeji mushrooms, scallions and egg yolk🍝🍳 you can watch the process behind this dish in my latest IGTV video. And with that, I’ll be retreating into my writer’s solitude (lol, as if I was ever NOT in solitude these last few months) and FINISHING THIS PASTA BOOK! Yahoo!!!!"
-- @foodloversdiary

A Note from Feedfeed

Keeping a few ingredients on hand like white miso paste can completely transform a dish. The miso will be an umami bomb and plays well with the tomato paste and mushrooms. Just make sure to always reserve a bit of pasta water to adjust the consistency and create the creamiest bowl of pasta

In light of the COVID-19 pandemic, Emily has curated The Pasta Lover's Diary to help support restaurant workers during these uncertain times. Purchase the e-book here

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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 1 pound spaghetti
  • 2 cups fresh mushrooms
  • 1 medium yellow onion, diced small
  • 4 cloves garlic
  • 1/2 cup tomato paste
  • 1/4 cup white miso paste,
  • 1 1/2 unsalted butter, divided
  • 1 1/2 cup reserved pasta water
  • 4 egg yolks
  • hard grating cheese
  • scallions, sliced for garnish


  • Step 1

    Bring a large pot of lightly salted water to a boil. We’re working with miso for the sauce so you don’t want to over salt the water.

  • Step 2

    Bring a large skillet to medium heat and add enough butter to coat the bottom - about 1-2 tablespoons. Add mushrooms and a pinch of salt and cook for about 5 minutes until they’ve browned. Transfer to a bowl and set aside. Important: don’t crowd your ‘shrooms. If you do, they’ll create steam and will never properly brown. You may need to brown them in batches.

  • Step 3

    Drop the spaghettini into the (hopefully now boiling) water. They need to cook for about 7-8 minutes and that’s about how long the rest of the sauce-making process will take. If you’re using a different pasta (like capellini) with a shorter cooking time, time the pasta drop accordingly.

  • Step 4

    Add 6 tbsp of butter to your skillet and immediately add diced onion and minced garlic. Allow the onion to soften and garlic to become fragrant.

  • Step 5

    Add tomato paste + miso to the skillet and cook until the tomato paste turns brick red, stirring to combine. Add 1 cup of pasta water to the sauce skillet and mix until it’s blended with the paste. Cook for 2-3 minutes, then turn off the heat.

  • Step 6

    Add pasta, remaining 2 tablespoons of butter, and toss vigorously! If the sauce is looking too thick, add more pasta water. If it’s too thin, don’t worry – just keep stirring over medium heat. It will thicken up.

  • Step 7

    Meanwhile, separate the yolks from the whites of 4 eggs, using separate bowls for each yolk and 1 bowl for all the whites.

  • Step 8

    Plate your pasta in 4 bowls. Make a little well in the center of each pasta and drop in the yolks. Garnish with scallions and grated cheese.