- Sea salt
- 16 ounces linguine pasta
- 8 tablespoons Miso Butter
- 1 shallot minced
- 2 tablespoons lemon juice
- 1/2 cup reserved pasta cooking water
- 1 cup aged parmesan, finely grated
- 1/4 cup parsley, chopped
- Black pepper, to taste
- Bring a large pot of salted water to a boil. Add the pasta and cook, occasionally stirring, until al dente.
- Reserve 1 1/2 cups pasta water, then drain the pasta.
- In a pan, heat half the miso butter and chopped shallot until the shallots begin to brown.
- Deglaze the pan with lemon juice and let it caramelize.
- Deglaze again with pasta water.
- Add the rest of the miso butter and whisk over medium heat to combine.
- Simmer until the sauce is slightly reduced.
- Add the pasta and cheese and cook, stirring vigorously with tongs, until the cheese is melted and the sauce coats all the noodles, about a minute.
- Add in the parsley and fresh cracked black pepper.
