Description
A silky and savory Miso-Infused Cacio e Pepe made with spaghetti, parmesan, butter, and freshly cracked black pepper, enhanced with white miso for subtle umami depth. This elegant pasta comes together in just 20 minutes.
Ingredients
Scale
- 12 ounces spaghetti pasta
- 1 tablespoon white miso paste
- 1 1/2 cups finely grated parmesan cheese
- 1 teaspoon freshly cracked black pepper, or to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt, for pasta water
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- In a small bowl, mix the white miso paste with 2 tablespoons of warm water until smooth and loosened.
- In a large skillet over medium heat, melt the butter with olive oil until gently bubbling.
- Cook the spaghetti in the boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Add the hot drained pasta directly into the skillet. Lower the heat to medium low and toss with the butter and oil.
- Add the miso mixture and toss well to coat evenly.
- Gradually stir in the grated parmesan cheese while tossing continuously. Add small splashes of reserved pasta water as needed to create a creamy, glossy sauce.
- Sprinkle in the freshly cracked black pepper and toss until evenly distributed and silky.
- Serve immediately and add extra black pepper if desired.
Notes
- Finely grate the cheese so it melts smoothly into the sauce.
- Keep the heat low when adding cheese to prevent clumping.
- Add pasta water gradually to control sauce consistency.
- Store leftovers in the refrigerator for up to 2 days and reheat gently with a splash of warm water.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
