- Sea salt
- 16 ounces linguine pasta
- 8 tablespoons Miso Butter
- 1 shallot minced
- 2 tablespoons lemon juice
- 1 1/2 cup reserved pasta cooking water
- 1 cup aged parmesan, finely grated
- 1/8 cup fresh parsley, chopped
- Black pepper, to taste
- Bring a large pot of salted water to a boil. Add the pasta and cook, occasionally stirring, until just not quite 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 the 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 toss to coat the noodles. turn the heat very low, and add the cheese and toss until the cheese is melted and the sauce coats all the noodles.
- Add in the parsley and fresh cracked black pepper.
