This miso butter pasta is simple, glossy, and deeply savory. Butter, black pepper, miso and Parmesan come together with pasta water to create a silky, emulsified sauce that’s rich without being heavy. It’s a minimalist pasta built on technique rather than a long ingredient list, quick to make but surprisingly complex in flavor.
This could become your new favorite pasta. It’s quick to make and shockingly good! The kind of dish I cook when I’m home alone, have a good show on, and want something deeply satisfying with very little effort.
If you’re after a more luxurious version, try my Creamy Miso Pasta. And if you want something a little lighter using the same technique, my White Wine and Butter Pasta should be next on your list.
Ingredients
Pasta - With the technique of spinning the pasta to melt the parmesan, a long shape like spaghetti, linguine, or pappardelle works best.
Butter - This recipe relies on butter for both flavor and texture, so use one you really like. Letting it lightly brown with the pepper builds nutty depth before the miso goes in. Unsalted butter is best as miso is naturally quite salty.
Black pepper - Adjust to taste. You can go heavier here for more of a cacio e pepe style.
Parmesan cheese - Freshly grated is essential, and it should be very fine. A microplane or the fine (star) side of a box grater works well. You can also blitz it briefly to a powder so it melts more smoothly.
Pasta water - The starch is what allows the butter, miso, and cheese to come together into a silky sauce. Check out my guide on cooking pasta for the perfect pasta, salt, water ratio when boiling!
Optional finishes
A little lemon zest lifts the richness, and a sprinkle of furikake adds a subtle Japanese note with sesame, seaweed, and salt. If you don’t have furikake, a dried seaweed and sesame mix works well too.
How to make miso butter pasta
The full ingredient list, method and a short tutorial video are in the recipe card below, this is just a visual reference.
1. In a large skillet over medium heat, melt the butter. Once it’s sizzling, stir in the black pepper and let it cook for 30–60 seconds until fragrant and just starting to lightly brown.
2. Stir in the miso paste (mixed with hot water) and whisk until combined. It won’t look smooth at this stage, don’t worry.
3. Add the pasta water and whisk very vigorously to emulsify. Let it bubble gently for about a minute until slightly thickened
4. Add the cooked pasta and toss really well so it’s evenly coated in the sauce. Spread the pasta into an even layer in the pan.
5. Reduce the heat to low. Sprinkle the finely grated Parmesan evenly over the pasta and let it gently melt for 1–2 minutes (don’t stir yet).
6. Using tongs, spin the pasta continuously for 20–30 seconds until the cheese melts in and the sauce turns silky and glossy. Add an extra splash of pasta water if you need to loosen.
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Expert tips
- Grate the cheese very finely. Finely grated parmesan or pecorino melts and emulsifies much more easily. I like to blitz it in a small blender until powdery, or use a microplane or the star side of a box grater.
- Use starchy pasta water. Cook pasta in a smaller amount of water so it’s extra starchy. This helps thicken and bind the sauce. Use a medium saucepan instead of a big pot and don’t overfill it, I use about 1.75L of water for two serves.
- Choose a long pasta shape. Spaghetti, linguine or pappardelle are easier to spin around in the pan to create the silky sauce.
- Undercook your pasta slightly. Cook dried pasta about 1 minute less than the packet so it finishes cooking in the sauce and stays al dente.
- Keep the heat low when adding the cheese. Once the cheese goes in, lower the heat. Too much heat will cause it to clump instead of melt smoothly.
- Toss until glossy. Keep tossing until the sauce turns silky and coats the pasta. Serve immediately, adding a splash of pasta water if needed.
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Common questions
White miso (often called shiro miso) is the best choice for this recipe. It’s milder, slightly sweeter, and less salty than darker miso varieties, which makes it ideal for butter sauces. Darker miso can overpower the dish and make it too salty, so if you do use it, start with a much smaller amount and adjust carefully.
A long pasta shape works best for this recipe. Spaghetti, linguine, or fettuccine are ideal because they’re easy to spin with tongs, which helps the parmesan melt smoothly. If you’re using a short shape, you’ll need to continuously toss the pan and stir well to help the cheese melt and the sauce come together.
This pasta is definitely best eaten straight away, while the sauce is silky and emulsified. Butter based sauces can split when reheated, which is why this recipe is written for two, so you won't have leftovers. The recipe is easy to double if you’re cooking for more people.
Some other pasta dishes to try
If you loved this miso butter pasta, you are in the right place as I have so many butter pasta sauces to choose from. You'll have some leftover miso paste so here are some others to help you use it up.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Miso Butter Pasta
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Ingredients
- 200 grams dried pasta (I recommend a long shape like spaghetti or linguine)
- 50 grams butter
- ½ teaspoon black pepper
- 1 - 1.5 tablespoons miso paste
- 1.5 tablespoons hot water
- ½ cup pasta water
- 40 grams Parmesan cheese very finely grated
Optional for serving
- lemon zest
- furikake
Instructions
- In a small bowl, whisk the miso paste with the hot water until smooth.
- Bring well salted water to a boil and cook the pasta according to the package instructions (I usually undercook dried pasta by about 1 minute). Reserve a cup of pasta water, then drain.
- When the pasta is almost done, melt the butter in a large skillet over medium heat. Add the black pepper and let it sizzle for 30–60 seconds, until fragrant and very lightly browned.
- Whisk the miso mixture into the butter in the pan. It won’t look completely smooth at this stage, don’t worry.
- Add ½ cup of pasta water and whisk vigorously. Let it gently simmer for 1 minute.
- Add in your cooked pasta, toss and then arrange in an even layer in pan.
- Lower the heat to low. Sprinkle the finely grated parmesan evenly over the pasta and let it gently melt on top for 1–2 minutes without stirring. It needs to be a very low heat so the pasta doesn't stick to the bottom.
- Using tongs, continuously spin the pasta for 20–30 seconds until a silky, smooth sauce forms. Add a splash more pasta water if needed to loosen.
- Serve immediately, finished with lemon zest and/or a sprinkle of furikake if desired.
- The video below shows the process.
Kiara says
So delicious and so easy.
Well explained and came together so easily. It was as absolutely delicious thank you!