Go Back
–+ servings
A bowl of creamy miso butter pasta mixed with green peas and sprinkled with crispy pancetta bits, black pepper and grated cheese, served with a fork on a red plate.
Print Recipe
Be the first to review!

Miso butter pasta recipe

Creamy Miso Butter Pasta that’s silky, savory, and perfectly balanced. An easy weeknight dinner made with simple pantry ingredients.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, Japanese
Keyword: Miso butter pasta
Servings: 4 servings
Author: ChihYu Smith

Ingredients

  • 7 oz dry pasta of your choice I use casarecce shape
  • 2 oz pancetta diced
  • 1.7 oz shallot finely chopped (1 medium)
  • 1 oz garlic thin-sliced (6 large)
  • 2 tbsp unsalted butter or ghee
  • 2 tbsp yellow or white miso paste
  • ½ cup petite frozen peas
  • 1 cup half-and-half or heavy cream
  • Pinch coarse sea salt or to taste
  • Grated Parmesan for serving
  • Freshly ground black pepper

Instructions

  • Cook the pasta: Bring a pot of salted water to a boil and follow the package instructions to cook the pasta until al dente. Reserve ¼–½ cup of the pasta water before draining.
    Split image: Left, a bowl of cooked casarecce pasta on a wooden surface. Right, a frying pan sizzling with oil and pancetta bits, ready for the flavors of miso butter pasta to come together on the stovetop.
  • Render the pancetta: Add diced pancetta to a large cold skillet. Turn the heat to medium and cook until the fat renders and the pancetta turns lightly crisp, about 5-6 minutes.
  • Sauté the aromatics: Add the shallot and the garlic to the pan over medium heat and saute until fragrant, about 2 minutes. Season with a pinch of salt.
    Side-by-side images of a frying pan on a stovetop. The left shows sliced garlic and chopped shallots sautéing for miso butter pasta, while the right shows the butter and miso paste mix bubbling in oil with added seasonings or sauce.
  • Add butter and miso: Reduce the heat to low. Add the butter and let it melt, then stir in the miso paste to combine with the aromatics, 1 minute.
  • Add the peas: Add-in the petite peas and warm them through briefly. They should stay bright and tender.
    Side-by-side images of a red-handled skillet on a stove. Left: peas added to the pan, and browned pancetta bits sautéing. Right: the same mixture simmering in a creamy milk cream for miso butter pasta, stirred with a wooden spoon.
  • Add milk cream: Pour in the half-and-half. Keep the heat low and gentle, stirring until the miso paste is fully dissolved. Do not let the mixture boil or the dairy may curdle.
  • Combine with pasta: Add the cooked pasta directly to the skillet. Toss well so the sauce coats the noodles evenly. If needed, add 2–4 tablespoons of reserved pasta water to loosen the sauce and keep it silky.
    Split image: Left shows a pan of creamy miso butter pasta with peas and a wooden spoon on the stove. Right side features a serving in a red bowl, topped with peas, grated cheese, and a fork.
  • Add the parmesan: Turn off the heat. Sprinkle in the Parmesan and stir. The sauce will thicken slightly after adding the cheese.
  • Finish: Transfer to a serving bowl. Add freshly ground black pepper and serve warm with extra grated Parmesan on the side.

Notes

  • The 1:1 ratio of miso to butter gives this miso butter pasta its balanced flavor.
  • The amount of miso butter should scale with the pasta. If you increase the pasta quantity, increase the miso and butter proportionally.
  • The sauce may look thin at first. Once tossed with the pasta, the noodles release starch, which helps thicken the sauce. Avoid reducing the sauce too much in the pan or the pasta may turn dry instead of silky.
  • Storage: Store in a sealed container in the refrigerator. Best enjoyed within 4 days.
  • Reheat: This pasta is best enjoyed fresh, when the sauce is silky and glossy. If reheating, warm gently on a stovetop with a splash of milk or water to loosen the sauce.

Nutrition

Serving: 1serving | Calories: 423kcal | Carbohydrates: 49g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 455mg | Potassium: 351mg | Fiber: 4g | Sugar: 6g | Vitamin A: 542IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 1mg
QR Code linking back to recipe