Miso Parmesan Cacio e Pepe

Umami Bomb: The Miso Parmesan Cacio e Pepe

A recipe to help you elevate your love life. You’re welcome. Cacio e pepe (translates to “cheese and pepper”) is a Roman classic dating back to the shepherds in the Apennine Mountains. With nothing but dried pasta, pecorino Romano, and black pepper in their packs.

We respect the original but had to add some Afroasiatic fermented flair. Miso and parmesan come together in holy matrimony, bringing a punch of umami that tastes more effortful than it actually is. Buttery, salty, rich, done in 20 minutes.

The beauty of this dish is that all you’ll need is miso, lots and lots of black pepper, butter, pasta water, and a snowstorm of grated parmesan. Stir it off the heat until the sauce emulsifies and hugs the noodles like it missed them. Something this delicious shouldn’t be this easy.

Advice from me, Chef P: Undercook your noodles. If the box says 11 minutes, pull them at 6 or 7.

INGREDIENTS

Sea salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted butter
3 tablespoons white miso
4 ounces Parmesan, finely grated (1 packed cup)

CHOP IT UP

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally. Reserve 1½ cups pasta water, then drain the pasta.

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.)

Divide among shallow bowls and sprinkle with nori or furikake, if using.