Garlic Miso Pasta

Instructions

1. Bring a large stockpot of generously-salted pasta water to a boil. Add the pasta and cook until *just* al dente. Reserve 1 cup of the hot starchy pasta water and set it aside, then turn off the heat and drain the pasta.
2. Around the same time that you add the pasta to the pot, begin melting the butter in a large sauté pan over medium-high heat. Add the garlic and 12 twists of freshly-ground black pepper and sauté for 2 minutes, stirring occasionally. Remove the pan from the heat.
3. Scoop out ¼ cup of the hot starchy pasta water into a separate small bowl. Add the miso and whisk together until combined. Add the mixture to the garlic butter and stir to combine.
4. Once the pasta has been drained, add it directly to the sauté pan (or you can combine the pasta and sauce in the stockpot) and toss to combine. Add the cheese and continue tossing – adding ¼ cup of the reserved starchy pasta water at a time, however much is needed – until the cheese is melted and the sauce is glossy.
5. Serve. Serve immediately, garnished with extra black pepper, and enjoy!