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Butter and miso spaghetti

Butter and miso spaghetti is my revisited version of the Five-Ingredient Creamy Miso Pasta recipe by Alexa Weibel of the New York Times.


  • 100g spaghetti

  • 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.

Butter and miso spaghetti recipe Cookingwiththehamster
Butter and miso spaghetti | © Cookingwiththehamster

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