Description
Creamy, umami-packed spaghetti tossed in a miso butter sauce with golden shiitake mushrooms — this Italian-Japanese fusion is rich, simple, and ready in 30 minutes.
Ingredients
- 150 grams uncooked spaghetti
- 100 grams shiitake mushrooms
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon miso paste (white or yellow)
- ½ cup pasta water
- ½ cup pecorino romano, grated
- Ground black pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook spaghetti according to package instructions (about 10 minutes).
- Thoroughly wash shiitake mushrooms, especially under the caps. Remove stems and thinly slice the caps.
- Heat a pan and add 1 tablespoon of butter. Sauté minced garlic until lightly browned.
- Add mushrooms in a single layer. Cook 2–3 minutes on one side until golden, then flip and brown the other side. Season with salt and pepper. Remove mushrooms from the pan.
- Reheat the pan and melt the remaining 2 tablespoons of butter. Stir in the miso paste and pasta water, whisking until smooth.
- Add pecorino romano and stir until fully melted.
- Return mushrooms to the pan and stir to coat in the sauce.
- Add the cooked spaghetti and toss until thoroughly coated in the miso butter sauce.
- Remove from heat and serve immediately, garnished with extra pecorino and cracked black pepper.
Notes
- Use white or yellow miso for a milder, slightly sweet umami flavor.
- Don’t overcook the mushrooms — golden edges bring out the best flavor.
- Reserve pasta water before draining to help emulsify the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg
