Miso Butter Pasta Recipe with Pecorino, Pepper and Chives
Japanese white miso paste might seem out of place in a very European pasta recipe, but it adds a wonderful rich umami flavour when combined with the butter in this recipe. Pink and black peppercorns, offer a little heat and fragrant tones and the mirin and pecorino cheese balance the dish with a little acidity!
Servings 2 Servings
Calories 684kcal
Ingredients
- 200 g Pasta 7oz (I Used lingiune)
- 50 g Butter 3 tablespoon + 1 teaspoon
- 35 g White Miso Paste 2 tablespoon
- 1 tablespoon Mirin
- ½ teaspoon Black Peppercorns
- 1 teaspoon Pink Peppercorns
- 20 g Chives ⅓ Cup
- 35 g Pecorino Cheese ⅓ Cup
Instructions
- Bring a saucepan (20cm or 8") of well-salted water (I use 1½ teaspoons in a pan this size) to a boil.
- Place the black and pink peppercorns into a pestle and mortar and coarsely grind them, you can also use a spice grinder.
- Finely chop the chives, setting a generous pinch aside for garnish.
- Grate the pecorino cheese.
- By now the water for the pasta should be boiling. Toss in the pasta and cook until al dente, this should take 8-10 minutes.
- Heat a 25cm or 10" frying pan over a medium-high heat and when it is hot add the butter.
- Once the butter has melted and begin to foam add the white miso paste and whisk to combine.
- Turn the heat down to low, add the mirin and ground pepper, stir to combine and let the "sauce" sit until the pasta is ready to be drained.
- Drain the pasta reserving some of the cooking liquid.
- Add the drained linguine to the sauce, add the grated pecorino cheese and snipped chives, toss to goat and add as much of the pasta cooking water as you need to form a nice silky coating.
- Serve sprinkled with the reserved chives.
Nutrition
Serving: 1 | Calories: 684kcal | Carbohydrates: 87g | Protein: 21g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1136mg | Fiber: 5g | Sugar: 7g
