Five-Ingredient Creamy Miso Pasta

Name: Five-Ingredient Creamy Miso Pasta
Total time: 20 min
Yield: 4 servings
Ingredients: Kosher salt; 16 ounces spaghetti, linguine or bucatini; 6 tablespoons unsalted butter; 3 tablespoons white (or red) miso; 4 ounces Parmesan, finely grated (1 packed cup); Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

By Alexa Weibel

Published April 22, 2020

Five-Ingredient Creamy Miso Pasta — Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Total Time: 20 minutes
Rating: 5(11,327)
Comments: Read comments

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.

Featured in: This Simple Five-Ingredient Pasta Has Loads of Flavor

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

Kosher salt
16ounces spaghetti, linguine or bucatini
6tablespoons unsalted butter
3tablespoons white (or red) miso
4ounces Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1½ cups pasta water, then drain the pasta.
Step 2
Add the butter, miso and 1¼ cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
Step 3
Divide among shallow bowls and sprinkle with nori or furikake, if using.

Ratings

5 out of 5

11,327 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

vanessa5 years ago

I absolutely cannot, in good conscience make this again. In the span of far less than 24 hours, the entire recipe was consumed. I am quarantining ALONE.

Juliette ****4 years ago

I made this tonight and think this simple dish will make a difference in my life. Since losing my husband to cancer, I’ve lost my appetite and interest in cooking. Usually, around dinner time, I’m too tired and depressed, and slap together a sandwich, add a pre-made organic salad and call it done. I love miso, and recently visited a Japanese grocery store and bought a large bag each of organic red and yellow miso, having white miso already at hand. Next time, I’ll add garlic. Shiitakes?!

Sam5 years ago

Heat off when cheese goes in the pot.

AnthonyHK11 hours ago

Please don’t judge us too harshly. We saw all the light flavours and added Sriracha to serve. It is absolutely amazing. Sorry culinary Gods.

Donna6 days ago

Help!!! Cheese got all gloppy. I was whisking VIGOUROUSLY. Ugh.

David5 days ago

Simple and delicious. I followed someone's suggestion to add shitakes. I sliced and seared some shitakes, then topped the pasta with them. They make a great addition to the recipe.

Private comments are only visible to you.