Creamy Miso Pasta

Cook the pasta according to the package directions for al dente. Reserve 3/4 cup of the pasta cooking water, then drain the rest and set the pasta aside.​ Editor’s Tip: Always salt pasta cooking water before adding the pasta. A good rule of thumb is about 1 tablespoon of salt for every pound of pasta.

In a small bowl, whisk 1/2 cup of the reserved pasta water with the miso paste until smooth. Set aside the remaining 1/4 cup of pasta water. In a large skillet, melt 2 tablespoons of butter over medium heat. Add pepper, then stir in the miso mixture and heat it until it's warmed through. Editor’s Tip: Whisking the miso into the hot pasta water first helps evenly dissolve the paste, so your sauce end up with clumps.

Add the cooked pasta to the skillet, along with the shredded Parmesan and the remaining 2 tablespoons of butter. Stir continuously until the cheese melts and the sauce turns glossy. If the sauce looks too dry or thick, add a splash of the additional reserved pasta water to loosen it.

If desired, top the pasta with extra Parmesan, freshly ground pepper, sliced green onions and a drizzle of chili crisp for heat and crunch. Serve it right away.