Serves 1
Directions
- 1Add 2 tbsp. extra virgin olive oil to 2 bulbs of garlic.
- 2Roast the garlic until soft and golden brown.
- 3Add 2 tbsp. butter to a pan.
- 4Brown the butter until it develops a nutty aroma.
- 5Add 2 tbsp. sweet brown miso paste to the browned butter and whisk until combined.
- 6Squeeze the roasted garlic into the pan with the miso butter mixture.
- 7Pour in 1 cup of heavy cream and whisk to combine.
- 8Add the juice of 1/2 lemon, if desired.
- 9Add 1/2 lb. cooked radiatori pasta to the sauce and stir.
- 10Stir in 1/3 cup of finely grated Parmigiano Reggiano.
- 11Serve the pasta in a bowl.
- 12Garnish with 1 tbsp. chopped chives and 1/4 cup crispy shallots.
Ingredients
- 0.5 lb radiatori pasta
- 2 bulbs garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 tbsp sweet brown miso paste
- 1 cup heavy cream
- 0.5 lemon lemon juice
- 0.33 cup Parmigiano Reggiano, finely grated
- 1 tbsp chives, chopped
- 0.25 cup crispy shallots
- to taste salt
Equipment
bowlpanwhisklemon squeezerspoon
Tips
- Crispy shallots add the perfect crunch to the dish.
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