Miso Cacio e Pepe

Directions

1. 1

   Bring salted water to a boil in a pot.

2. 2

   Cook spaghetti until right before al dente.

3. 3

   Reserve 1.5 cups of pasta water and drain pasta.

4. 4

   Melt butter and add black pepper in a pan on medium heat.

5. 5

   Add about ¾ cups of pasta water into pan.

6. 6

   Place spaghetti in pan and mix together.

7. 7

   In a separate bowl, add pecorino romano, miso, and enough pasta water to create a sauce.

8. 8

   Lower heat and add paste to pan.

9. 9

   Mix well to emulsify.

10. 10

    Add more pasta water if needed.

11. 11

    To serve, divide into bowls and add more pecorino romano and black pepper if desired.