Ingredients
Salt, as needed
8 ounces spaghetti, bucatini, linguine or other long pasta shape
4 tablespoons unsalted butter
2 garlic cloves, finely grated
1/2 teaspoon coarsely ground black pepper
1 1/2 tablespoons white miso paste
2 teaspoons soy sauce
1/2 cup finely grated Parmesan
2 to 3 tablespoons chopped pickled peppers, such as pepperoncini, jalapeños or cherry pepper
Directions
1
Bring a large pot of water to a boil over high heat, then season it liberally with salt; it should taste as salty as the sea. Add pasta to the pot and cook until just shy of al dente (check package directions and subtract a minute or so). Using a mug or measuring cup, scoop out about 1/2 cup of the pasta water, then drain pasta well.
2
While the pasta is cooking, melt the butter in a large skillet over medium heat. Stir in the garlic and black pepper, and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the miso, soy sauce and ½ cup pasta water, and whisk until the miso melts and the mixture is smooth.
3
Toss in the pasta, Parmesan and pickled peppers. Using tongs, keep tossing until everything is well combined and the pasta is al dente, 1 to 2 minutes, adding more pasta water as needed to make things saucy. Season with more salt, if needed, and serve immediately.