ExampleRecipe
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Brown butter miso spaghetti
Toasted butter, white miso, and the pasta water that turns them into a sauce.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
I keep miso in the door of the fridge and butter where I can reach it. Together they make a sauce that tastes like it simmered, even though the pan is only busy for a few minutes. Two servings, one pot of water, one skillet.
Ingredients
- Kosher salt
- 8 ounces spaghetti
- 3 tablespoons unsalted butter
- 1 tablespoon white miso
- 1 garlic clove, finely grated
- 1/2 teaspoon black pepper
- 2 scallions, thinly sliced, whites and greens kept apart
- A small squeeze of lemon
- Parmesan, to finish, if you want it
Method
- Bring a pot of water to a boil and salt it until it tastes seasoned. Cook the spaghetti until it is just shy of done. Before you drain it, scoop out a cup of the water.
- While the pasta cooks, melt the butter in a skillet over medium heat. It will foam, the foam will quiet down, and the milk solids will turn the color of hazelnuts. That takes about 3 minutes. Pull the pan off the heat if it starts to smell sharp.
- Whisk the miso, garlic, pepper, and scallion whites into the butter. Add a splash of pasta water so the miso loosens instead of clumping.
- Add the spaghetti and another splash of water. Toss over low heat until the sauce looks glossy and clings to the noodles. Add water a spoon at a time if it tightens up.
- Take the pan off the heat. Add the lemon and the scallion greens. Serve with more pepper, and a little Parmesan if you are using it.