Miso Pasta
Prep time 10mins
Cook time 15mins
Serves or Makes: 6

Recipe Card


  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Season with additional salt and pepper, to taste.

  • Step 4

    Divide among shallow bowls and sprinkle with furikake. Serve with Pinot.