Miso Pasta With Caramelized Shallots
Miso Pasta with Caramelized Shallots is a rich and flavor-packed pasta. Al dente spaghetti is tossed in a creamy miso butter sauce with Parmigiano-Reggiano and sweet caramelized shallots. Make this easy pasta for a decadent date night or weeknight dinner!
Servings: 4
Calories: 408kcal
Equipment
Ingredients
Caramelized Shallots
- 8 shallots skins removed and cut in half
- 3-4 tablespoon olive oil plus more if necessary
- kosher salt
- freshly cracked black pepper
- fresh or dried herbs rosemary, sage, thyme, a blend
Miso Pasta
- kosher salt
- 1 lb pasta bucatini or spaghetti
- 2 teaspoon freshly cracked black pepper to taste
- 1 tablespoon olive oil
- 4 tablespoon unsalted butter
- 2 tablespoon white miso paste
- 1 cup grated Parmigiano-Reggiano or Grana Padano
- 2 tablespoon parsley
Instructions
- Prepare shallots - Heat the oven to 400°F. Use a sharp knife to cut the shallot bulbs in half at the root. Remove the dry outer layers of onion paper and cut off the tip and the root of the shallots. Place the shallots on a greased baking sheet cut-side down. Generously drizzle the shallots with olive oil and season with salt, freshly cracked black pepper, and fresh or dried herbs, like rosemary, thyme, sage, parsley, or a blend of choice.8 shallots, 3-4 tablespoon olive oil, kosher salt, freshly cracked black pepper, fresh or dried herbs rosemary, sage, thyme, a blend
- Roast shallots - Roast the shallots on the middle rack for 25-30 minutes, or until tender and golden brown. To test doneness, use a paring knife to pierce into a few layers of the shallots through the side. If it goes in easily, the shallots are done. Remove from the oven and set aside.
- Boil pasta - In a 5 quart pot, bring 3 quarts of water to a boil and season generously with kosher salt. Keep the water shallow so it gets starchy from the pasta. Add pasta and cook for about 7 minutes, or about a minute before al dente or tender. Reserve 1 cup of pasta water and drain the rest.1 lb pasta, kosher salt
- Make miso mixture - Add olive oil, butter, and miso to a large skillet and warm on medium heat. Once the butter has melted, add ½ cup of the reserved pasta water to the skillet and whisk until the miso paste dissolves. Add spaghetti and swirl in the miso sauce with tongs. Reduce the heat to low and add grated Parmigiano-Reggiano. Use tongs to stir in the miso butter and cheese in a circular motion to coat the noodles. Then add in the roasted shallots and minced parsley. Use the tongs to toss the pasta and cheese until the cheese melts and the pasta and shallots are coated with the miso cheese sauce. If the pasta is dry, stir in more pasta water one tablespoon at a time until it reaches a saucy consistency.1 tablespoon olive oil, 4 tablespoon unsalted butter, 2 tablespoon white miso paste, 2 tablespoon parsley
- Serve - Serve the pasta in bowls and scrape the bottom of the pan with a spoon to collect the starchy sauce. Top the pasta servings with the starchy sauce, Parmigiano-Reggiano, and more black pepper to taste. Serve immediately.1 cup grated Parmigiano-Reggiano or Grana Padano, 2 teaspoon freshly cracked black pepper
Video
Notes
Storage
- Refrigerate leftover pasta in an air-tight container for 3-5 days. In order to reheat it, place the desired amount of leftover pasta in a braiser or dutch oven over low heat, stirring occasionally until hot.
- Make sure that the shallots are done caramelizing or close to done caramelizing before you boil the pasta so the pasta doesn't get soggy while waiting for the shallots.
- Salt the pasta water - Make sure you salt the pasta water so the pasta will be extra flavorful.
- Mix the sauce well - Before serving the pasta, make sure the sauce is well mixed with the pasta so the sauce coats each piece.
Nutrition
Calories: 408kcal | Carbohydrates: 19g | Protein: 13g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 1264mg | Potassium: 588mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1226IU | Vitamin C: 15mg | Calcium: 351mg | Iron: 3mg