Ingredients:

  • 8 oz (225g) Spaghetti, Bucatini, or Fettuccine
  • 2 tbsp Sea salt (for the pasta water)
  • 1/2 cup Reserved starchy pasta water
  • 4 tbsp (60g) Unsalted butter
  • 2 tbsp White or Yellow Miso paste (Shiro miso)
  • 2 cloves Garlic, finely minced or grated
  • 1 tsp Soy sauce
  • 4 oz (115g) Shiitake or Cremini mushrooms, thinly sliced
  • 1 tsp Neutral oil
  • 2 scallions, thinly sliced
  • 1 tbsp Toasted sesame seeds

Instructions:

  1. Bring a large pot of water to a rolling boil and add the sea salt. Add pasta and cook for 1 minute less than the package instructions for al dente texture.
  2. Before draining the pasta, carefully remove and reserve at least 1/2 cup of the starchy pasta water.
  3. While pasta boils, heat a skillet over medium-high heat with 1 tsp neutral oil. Sear sliced mushrooms until mahogany-brown, then remove from pan or set to the side.
  4. In the same skillet over medium heat, add the butter. Cook for 2-3 minutes until it foams and begins to smell nutty (brown butter). Add minced garlic and sauté for 30 seconds until fragrant.
  5. Whisk the miso paste, soy sauce, and reserved pasta water into the butter until a smooth, creamy emulsion forms.
  6. Add the cooked noodles to the skillet. Toss vigorously over low heat until the sauce clings to every strand. Garnish with sliced scallions and toasted sesame seeds.