Simple, yet flavorful, pasta can go a long way in any kitchen. Not much skill is required to prepare the meal, and the final result often is surprisingly tasty. Pasta fans undoubtedly have tried the most popular variations. Today’s recipe is not the most conventional one, but it sure is delicious! Read on and proceed to prepare it for yourself!
What Ingredients Are Necessary?
As with any other pasta recipe, some of the necessary ingredients can be replaced to better meet the individual taste preferences of each person. With that in mind, here’s the full ingredient list you’ll need to prepare the dish.
Ingredients for Four Servings
- 2 tablespoons olive oil (extra virgin is best)
- 3 tablespoons unsalted butter, divided
- 2 onions, thinly sliced
- salt to taste
- 4 garlic cloves, thinly sliced
- 1 tablespoon white miso
- 1 cup broth (chicken, beef, or vegetable, depending on your preference)
- pepper to taste
- Spaghetti or another kind of pasta
- 2 ½ oz. Parmesan cheese, plus more for serving
- ¼ cup chives
How to Prepare the Pasta?
Check out the step-by-step instructions on how to prepare the miso and jammy onion spaghetti.
Step #1: Prepare the Onions Heat the extra virgin olive oil and add 2 tablespoons butter to the pan. Add the onion and salt and cook, stirring, for about 10 to 15 mins.
Step #2: Finish the Sauce Once the onions are well-caramelized, add the garlic and stir for a full minute. Then add the miso. Again, stir constantly for a minute until the mixture begins to stick to the bottom of the pan. Next, add the broth of your choice and stir until the miso has dissolved. Season with salt and pepper.
Step #3: Pasta Preparation In the meantime, cook the spaghetti in a pot. Don’t forget to add salt to the boiling water before adding the spaghetti.
Step #4: Mix the Two Transfer the paste to a skillet, increase the heat and add the parmesan cheese, along with the remaining butter. Add some of the spaghetti’s liquid. Then add the sauce and mix.
Step #5: Place in bowls, and add chives and parmesan cheese. Enjoy.