Ingredients:

  • 8 oz (225g) spaghetti or linguine
  • 2 quarts (2 liters) water
  • 1 tbsp (15ml) kosher salt
  • 2 tbsp (30ml) olive oil
  • 2 cloves garlic, minced
  • 2 tbsp (30g) white miso paste
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus extra for serving
  • 2 tbsp (30ml) pasta water (reserved from cooking pasta)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • 2 scallions, thinly sliced (chiffonade)
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Bring water to a rolling boil in a large pot, add salt and pasta. Cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain pasta and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn it!
  3. Whisk in miso paste, heavy cream, Parmesan cheese, pasta water, pepper and red pepper flakes (if using) into the skillet with the garlic. Stir until the cheese is melted and the sauce is smooth and creamy.
  4. Add the cooked pasta to the skillet with the sauce. Toss to coat evenly, adding more pasta water if needed to adjust consistency.
  5. Divide the pasta between two bowls. Garnish with sliced scallions, toasted sesame seeds, and extra Parmesan cheese. Serve immediately.