Description
A fusion dish combining the rich creaminess of Italian Alfredo sauce with the savory umami depth of Japanese white miso. This unique pasta creation offers a comforting yet sophisticated flavor profile that bridges culinary traditions.
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp white miso paste
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 cup reserved pasta water
- 2 tbsp chopped fresh parsley
- Salt to taste
Instructions
- Cook fettuccine according to package directions in salted water until al dente. Reserve 1/4 cup pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Whisk in heavy cream and miso paste until the miso is completely dissolved.
- Bring the sauce to a gentle simmer, then reduce heat to low.
- Stir in Parmesan cheese and black pepper until the cheese melts and the sauce becomes smooth.
- Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Season with salt if needed and garnish with fresh parsley before serving.
Notes
For best results, dissolve miso paste completely in the cream to avoid lumps. Do not boil the sauce after adding miso as high heat can destroy its delicate enzymes and flavor. The pasta water helps create a silky, emulsified sauce. You can substitute with whole milk for a lighter version, though the sauce will be less creamy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 525
- Fat: 29
- Saturated Fat: 9
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 9
- Cholesterol: 19