Butter and miso spaghetti is my revisited version of the Five-Ingredient Creamy Miso Pasta recipe by Alexa Weibel of the New York Times.
1 tablespoon butter
1 tablespoon miso (I used the red one, tastier)
salt to taste
Parmesan to taste
slightly spicy furikake (optional)
Cook the spaghetti al dente in boiling, salted water.
Melt the butter in a pan. Pour in a ladle of cooking water.
Lower the heat and dissolve the miso.
Set aside a ladle of cooking water. Drain the spaghetti al dente, pour them into the pan and mix carefully.
Turn off the heat, pour plenty of Parmesan over the pasta and a ladle of cooking water. Cream.
Sprinkle to taste with furikake.