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Miso Butter Pasta with Caramelized Radish and Crisp Garlic
1/2 cup + 1 tbsp olive oil
1 tsp + 1 tbsp sugar
3 tbsp miso paste
1 package linguine or spaghetti
1 bunch radishes
1 head garlic
1/2 cup grated parmesan cheese
4 tbsp butter
Radishes
1 bunch radishes
1 tsp sugar
2 tbsp butter
1 tbsp olive oil
Crispy Garlic
1/2 cup olive oil
1 head garlic
Miso Sauce
2 tbsp butter
3 tbsp white miso paste
1 tbsp sugar
1/2 cup grated parmesan
Pre Recipe Prep
Make crispy garlic
Thinly slice the entire head of garlic with a mandolin or knife. Heat 1/2 cup of oil in a small pan over medium heat, and cook the garlic slices in batches until light golden brown. They will continue to cook after you pull them from the oil, so better to remove a bit earlier than you think. Drain on a paper towel and sprinkle with salt.
Start your radishes
Cut the radishes into uniform pieces (halves or quarters). In a large pan over medium-low heat, melt 2 tbsp butter with 1 tbsp olive oil. Once warmed, add the radishes, cut side down, and sprinkle with salt. Cook for 10 minutes, flip and cook for another 5-7 minutes. Turn up heat to medium high, sprinkle with 1 tsp sugar, mix, and let cook for 3 minutes or until the sugar begins to caramelize. Remove from heat and set aside.
Start your pasta
Follow package instructions and reserve 2 cups pasta water.
Make your sauce
While the pasta cooks, whisk together 3 tbsp miso paste, 1 tbsp white sugar, and 1/4 cup warm water until smooth. Heat a large pan over medium-high heat. Melt 2 tbsp butter, then add the miso mixture and whisk until slightly thickened. Add 1/2 cup grated parmesan cheese and whisk vigorously until combined. Add 1/2 cup pasta water and continue to whisk until the sauce is thickened to a gravy like consistency. Add in cooked pasta and remove from heat. If the sauce feels too thick, add more pasta water 1/4 cup at a time.
Plate
Serve the pasta topped with the cooked radishes and crispy garlic, and drizzle with fresh lemon juice.
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