Bucatini with Peas and Miso Pecorino Butter

This is a case where using the best butter you can find is imperative—as it’s truly what makes up most of the sauce Find a European-style butter which has a higher fat content and less water—it’ll make all the difference in creating that glossy silky sauce. I call for salted butter in this recipe— if you don’t have it on hand use unsalted and up the seasoning—however do salt and pepper at the end as the miso has a salty flavor profile already. I’ve used bucatini here for its delicious chewy bite, but feel free to use any dry pasta shape you like.

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Serves 4

INGREDIENTS

1 lb. dry bucatini
2 tbsp white or yellow miso
8 tbsp unsalted European-style salted butter, cut into cubes
1 cup freshly grated Pecorino, plus more for serving
2 cups frozen peas, thawed
Kosher salt and freshly ground black pepper

METHOD

In a large pot of well-salted water cook pasta to al dente according to package instructions. Drain pasta, reserving 1½ cups of pasta water.

To the empty (but still warm) pasta pot, immediately add 1 cup pasta water and miso, and whisk quickly until miso is dissolved. Return pasta to pot along with butter, parmesan and peas and use tongs to combine. Add remaining pasta water If needed and continue to mix until a glossy sauce coats the pasta. Season with salt and pepper.

Transfer to a serving platter or pasta bowls, finish with more pecorino, and serve immediately.