pasta with pancetta and miso

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

1. Melt butter in a large heavy skillet; add pancetta. Cook until pancetta is rendered and beginning to brown, 4–5 minutes. 
2. Add onion; cook until onion is soft and pancetta is crisp, 3–4 minutes. 
3. Meanwhile, cook pasta in a large pot of boiling, lightly salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup cooking liquid.
4. Add reserved cooking liquid and miso to skillet; bring to a simmer. 
5. Add pasta; simmer, tossing constantly, until sauce is glossy and coats pasta, 1–2 minutes. 
6. Add parsley and pepper. Toss to coat. 
7. Garnish with mozzarella and additional chopped flat-leaf parsley.