Brown Butter Miso Radiatori (Print Version)
Radiatori pasta tossed in brown butter miso sauce with roasted garlic and crispy shallots.
# What You'll Need:
→ Pasta
01 - 14 oz radiatori pasta
02 - Kosher salt, for pasta water
→ Roasted Garlic
03 - 1 large head garlic
04 - 1 tbsp olive oil
05 - Pinch of kosher salt
→ Brown Butter Miso Sauce
06 - 3.5 oz (7 tbsp) unsalted butter
07 - 2 tbsp white or yellow miso paste
08 - 1/4 cup freshly grated Parmesan cheese, plus extra for serving
09 - Freshly ground black pepper, to taste
10 - 1 tbsp fresh lemon juice (optional)
→ Crispy Shallots
11 - 2 large shallots, thinly sliced
12 - 1/2 cup neutral oil (canola or grapeseed)
13 - Pinch of kosher salt
→ Garnish
14 - Fresh parsley or chives, chopped (optional)
# How to Make It:
01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and season with a pinch of salt. Wrap tightly in aluminum foil and roast for 30–35 minutes until the cloves are soft and deeply golden. Remove from the oven, let cool slightly, then squeeze the roasted cloves out of their skins into a small bowl and mash into a smooth paste.
02 - Heat neutral oil in a small saucepan over medium heat until shimmering. Add thinly sliced shallots in small batches and fry, stirring frequently, until golden brown and crisp, about 3–5 minutes per batch. Transfer with a slotted spoon to a paper towel-lined plate and immediately sprinkle with salt. Set aside.
03 - Bring a large pot of generously salted water to a rolling boil. Add the radiatori and cook according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
04 - In a large skillet over medium heat, melt the unsalted butter. Continue cooking, stirring constantly with a whisk or spoon, until the butter foams and then turns a deep golden brown with a fragrant nutty aroma, about 3–4 minutes. Watch carefully to avoid burning.
05 - Reduce heat to low. Add the miso paste and mashed roasted garlic to the brown butter, whisking vigorously until the miso dissolves completely and the mixture is smooth and emulsified.
06 - Add the drained pasta to the skillet and toss well to coat every piece. Sprinkle in the Parmesan cheese and add a splash of the reserved pasta water, stirring continuously until a glossy, silky sauce clings to the pasta. Add lemon juice if using, then season generously with black pepper. Adjust consistency with additional pasta water as needed.
07 - Divide the pasta among warmed plates or bowls. Finish each portion with a generous mound of crispy shallots, an extra shower of Parmesan, and a scattering of fresh herbs if desired. Serve immediately.
# Expert Advice:
01 -
- Brown butter and miso together create a sauce that tastes like you spent hours on it, even though the real work is mostly waiting for garlic to roast.
- The crispy shallots on top are so addictive that you will probably start making double batches just for snacking.
- It hits every note you want in a meal: sweet from roasted garlic, salty and savory from miso, rich from butter, and bright from a squeeze of lemon.
02 -
- Watch the butter like a hawk while it browns, because the window between nutty perfection and a burnt, bitter mess is about 30 seconds.
- The crispy shallots will soften if you leave them sitting in a sealed container, so fry them right before serving if you want maximum crunch.
- Reserving enough pasta water is non negotiable, since that starchy liquid is what transforms oily butter into a cohesive, glossy sauce.
03 -
- If you add the miso while the heat is too high, it can scorch and turn bitter, so always reduce to low before whisking it in.
- Frying shallots in small batches seems tedious but prevents them from steaming instead of crisping, and the result is worth every extra minute.