I've always been intrigued by the use of miso in other cuisine other than Japanese. For the most part, every dish I learned that used miso was from my mom, whether it be a simple broth or as a glaze for salmon. Needless to say when I stumbled upon this recipe, I was more than eager to give it a try. I didn't have parsley or the pasta the recipe asked for, but luckily I had everything else, the result was still a delicious and super easy dish to make. Next time though, I plan on being more adventurous and add more ingredients... like sweet corn!
Pasta with Pancetta and Miso
(adapted from bon appetit)
ingredients
- 3 Tbs unsalted butter
- 2 oz pancetta cut into 1/4-inch cubes
- 1/2 cup onion, chopped
- 1/2 lb gemelli (braided pasta) or fusilli (spiral-shaped pasta)
- 2 Tbs miso
- 2 Tbs flat-leaf parsley, chopped, plus more
- 1/2 tsp freshly cracked black pepper
- 1/2 cup fresh mozzarella, torn
directions
- Melt butter in a large heavy skillet; add pancetta. Cook until pancetta is rendered and beginning to brown, 4–5 minutes.
- Add onion; cook until onion is soft and pancetta is crisp, 3–4 minutes.
- Meanwhile, cook pasta in a large pot of boiling, lightly salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup cooking liquid.
- Add reserved cooking liquid and miso to skillet; bring to a simmer.
- Add pasta; simmer, tossing constantly, until sauce is glossy and coats pasta, 1–2 minutes.
- Add parsley and pepper. Toss to coat.
- Garnish with mozzarella and additional chopped flat-leaf parsley.