- 16 oz bucatini pasta
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons white miso
- 1 1/ 4 cup romano cheese, finely grated
- 1 teaspoon black pepper
- Furikake, for topping
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the pasta water, then drain the pasta.
In a large skillet, melt the butter. Add the garlic, and cook for about 30 seconds, until fragrant. Then, whisk in the miso and 1 ¼ cups pasta water, until smooth. Add the pasta, parmesan and pepper, and cook 2-3 minutes, tossing constantly, until the cheese is melted and the pasta is coated in the sauce. Add additional pasta water, as needed, until the desired consistency is reached.
Season with additional salt and pepper, to taste.
Divide among shallow bowls and sprinkle with furikake. Serve with Pinot.