Spaghetti With Miso, Brown Butter And Hazelnuts Recipe

Name: Spaghetti With Miso, Brown Butter And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried spaghetti; Salt for pasta water and to taste; 1/4 cup unsalted butter; 2 tablespoons white miso; 1/4 teaspoon Worcestershire sauce; 2 tablespoons grated Parmesan cheese; 1 shallot, finely chopped; 2 cloves garlic, finely chopped; 1 tablespoon chives, finely chopped (optional); 2 tablespoons hazelnuts; 1/4 teaspoon cider vinegar

Servings: persons

8 ounces dried spaghetti
Salt for pasta water and to taste
1/4 cup unsalted butter
2 tablespoons white miso
1/4 teaspoon Worcestershire sauce
2 tablespoons grated Parmesan cheese
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 tablespoon chives, finely chopped (optional)
2 tablespoons hazelnuts
1/4 teaspoon cider vinegar

1
Cook spaghetti until al dente in a large pot of salted water. Drain and set aside, reserving 1 cup of the cooking liquid.
2
In a large, dry skillet, toast hazelnuts until brown and fragrant. Set aside and allow to cool before chopping roughly.
3
Add butter to skillet and swirl butter in skillet over medium heat until butter just barely begins to brown and smell toasty. Do not let the butter brown too much in this step because you will need to keep cooking it with the shallot and garlic in the next step.
4
Lower the heat and add shallot and garlic for a few minutes until shallot becomes translucent. Keep the pan on low heat and take your time here to make sure the garlic and shallot are cooked through. This may take up to 7 minutes.
5
Add Worcestershire sauce, miso and a little bit of the reserved pasta sauce to the pan and whisk until no lumps of miso remain. Add more pasta water if sauce remains too thick or clumpy. Whisk in cider vinegar. Season to taste, keeping in mind that topping with Parmesan will add salt.
6
Top with Parmesan cheese, chives and hazelnuts.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces dried spaghetti, Salt for pasta water and to taste, 1/4 cup unsalted butter, 2 tablespoons white miso, and more.

Yes, Spaghetti With Miso, Brown Butter And Hazelnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Miso, Brown Butter And Hazelnuts

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