Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1 ½ cups Parmesan cheese, coarsely grated
1/2 lb. spaghetti, bronze cut
4 tbsp. unsalted butter
4 tbsp. sweet white miso paste
1 cup Parmigiano Reggiano, finely grated
Juice of 1 lemon
Salt to taste.
For the Parmesan crisps, preheat the oven to 400°F. Spread the Parmesan cheese evenly over a baking sheet lined with parchment paper. Bake for about 10 minutes until the cheese begins to crisp and turn golden in color. Remove from the oven to let cool and break into tiny pieces.
Bring a large pot of water to a boil.
Meanwhile, in a sauté pan over medium heat, melt the butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn!
Remove from heat and stir in the lemon juice and miso paste.
Once the water comes to a boil, cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to the sauté pan with the brown butter miso. Add 1/2 cup pasta water and toss over low heat until combined.
Remove from heat and add the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more grated Parmigiano and Parmesan crisps.