Creamy Orecchiette with Miso and Spinach

1. Boil Water

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion (which is what makes restaurant pasta so good!). Add about two teaspoons of salt per quart of water, right before you're going to use it, as you don't want the water to reduce and become too salty. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.

2. Sweat Aromatics

In a large pan over medium heat, melt the unsalted butter. Add the shallot and garlic, with a pinch of salt, sweating it until fragrant but not browned, to avoid any bitterness.

3. Caramelize Paste

Stir in the miso to the aromatics. Cook for about a minute or two, allowing the miso to caramelize slightly, which will deepen the savory flavors in the dish.

4. Deglaze

Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom. Reduce the wine by approximately 80%, which will concentrate the flavor and cook off the alcohol.

5. Add Cream

Pour in the heavy cream and bring to a gentle simmer, stirring regularly, until the sauce is reduced by 25%.

6. Cook Pasta

Return the pot of water to a rolling boil and cook the orecchiette to about 95% done, slightly less than al dente, as it will continue to cook in the sauce. Reserve a cup of pasta water before draining.

7. Sauce Pasta

Transfer the drained pasta into the cream sauce, adding a quarter cup of the reserved pasta water to help the sauce emulsify and cling to the pasta. Stir gently to combine.

8. Finishing Ingredients

Remove the pan from the heat and fold in the microplaned Parmesan cheese until it melts into the sauce, creating a velvety texture. Toss in the fresh spinach until it wilts from the heat of the pasta. Taste and adjust the seasoning with salt and freshly cracked pepper to taste.