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Miso-Infused Parmesan Pasta

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Pixicook editorial team

A creamy and umami-rich pasta dish infused with miso and Parmesan cheese, garnished with seaweed for an extra layer of flavor.

Ingredients for Miso-Infused Parmesan Pasta

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serves
4 peoplechevron

Kosher Salt

to taste

Unsalted Butter

tablespoons

White Miso

tablespoons

Parmesan, finely grated

cups

Kizami Nori, optional for garnish

to taste

How to Make Miso-Infused Parmesan Pasta

1. Cook the Pasta

Start by bringing a large pot of water to a boil. Add a generous amount of kosher salt, which will season the pasta as it cooks. When the water is boiling, add your pasta of choice—spaghetti, linguine, or bucatini. Cook it until it's al dente, stirring occasionally to prevent the strands from sticking together.

2. Reserve Pasta Water and Drain

While the pasta is cooking, take a measuring cup and reserve 1.5 cups of the starchy pasta water. Once you've reserved the pasta water, drain the pasta using a colander and set it aside.

3. Prepare the Miso Butter Sauce

In the same pot you used for the pasta, melt 6 tablespoons of unsalted butter over medium heat. Add 3 tablespoons of miso and 1.25 cups of the reserved pasta water. Whisk the mixture for about 1-2 minutes until the miso breaks down and the liquid becomes smooth and uniform.

4. Combine Pasta and Sauce

Once the sauce is ready, return the cooked pasta to the pot and add the finely grated Parmesan. Using tongs, stir vigorously until the cheese melts and the sauce emulsifies, creating a silky smooth texture that evenly coats the pasta.

5. Serve and Garnish

Finally, divide the pasta into shallow bowls and, if you like, garnish with kizami nori, furikake, or thinly sliced seaweed snacks for an added layer of flavor and texture.

Variations

Seafood Miso Pasta

Introduce clams, mussels, or squid to the miso sauce.

Spicy Miso Aglio e Olio

Sautéed garlic and red pepper flakes with miso in olive oil.

Miso Carbonara

Use pancetta or bacon, swap Parmesan for Pecorino, and add egg yolks off the heat.

Miso Pesto Pasta

Make a miso pesto with basil, pine nuts, garlic, and miso paste.

Miso Alfredo with Protein

Stir in heavy cream with Parmesan and miso, add chosen protein.

Pitfalls and tips

Emulsion is Key

Create a smooth sauce by emulsifying the pasta water with miso and Parmesan. Reserve pasta water before draining to adjust the sauce's consistency.

Ingredient Quality

Use authentic Parmigiano-Reggiano and high-quality miso paste to ensure the best flavor profile for your Miso-Infused Parmesan Pasta.

Pasta Selection

Choose pasta shapes like fusilli, farfalle, or shells that hold onto the sauce well and cook it al dente to absorb the flavors effectively.

Taste as You Go

Adjust the seasoning of your sauce and pasta separately before combining, to ensure a well-balanced dish.

Proper Heat Management

Combine the pasta and sauce over low heat to avoid the cheese from becoming grainy and to prevent the miso from burning.

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