Miso Cacio e Pepe

Featuring @sharedcultures Sunchoke Miso or cashew miso
(Serves 2)

This 5-ingredient twist on a classic comes together in under 20 minutes. The secret? A spoonful of sunchoke miso, added when emulsifying the sauce, gives this dish an unexpected umami boost.

Recipe + video by @crazythickasians

Ingredients

• 6 oz spaghetti
• 3 tbsp unsalted butter
• 1 tbsp @sharedcultures sunchoke miso or cashew miso 
• 2 oz Pecorino Romano, finely grated
• 1 tsp coarsely ground black pepper

Method

1. Bring a pot of salted water to a boil.
2. Cook spaghetti until just shy of al dente. Reserve 1½ cups of pasta water, then drain.
3. In a large pan over medium heat, melt butter and add black pepper. Toast until fragrant.
4. Add about ¾ cup of pasta water to the pan.
5. Add the cooked spaghetti and toss to coat.
6. In a separate bowl, combine grated pecorino, miso, and a bit of hot pasta water to form a thick sauce.
7. Lower the heat, then stir the miso-cheese sauce into the pasta. Mix vigorously to emulsify.
8. Add more pasta water, as needed, to achieve a glossy, smooth consistency.
9. Divide into bowls. Top with more pecorino and black pepper if desired.