Butter Miso Noodles

6 ounces thin spaghetti or pasta of your choice (about ½ box)
2.5 tablespoons butter
1 tablespoon and 2 teaspoons white miso
1) Bring a large pot of salted water to boil and cook the spaghetti according to package directions. Remove the pan from heat, reserve one cup of cooking water and drain off the rest. Return the spaghetti to the p

2) Plop the butter into a small saucepan and let it melt over medium heat. Shimmy and swirl the pan by the handle often so the butter doesn’t splatter (if you hear a gurgling, pressurized sound, you need to stir the butter immediately!). Continue to heat the butter, swirling frequently, until you see little brown flecks start to form in the bottom of the pan (this takes no more than three minutes).

3) Remove the butter from heat. Let the butter cool for a minute, then use a small whisk to mix in the miso.
4) Then whisk in ¼ cup cooking water. (Do not add water to boiling hot butter!)
5) Toss the spaghetti with the miso brown butter. Serve immediately.

Other tablespoon options:

5:2:4–butter:miso:pasta water
3:2:4–butter:miso:pasta water
6:4:4–butter:miso:pasta water
3:2:2–butter:miso:pasta water

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