Serve with:
Ingredients
- 2 large garlic heads, the tops cut off crosswise to expose the cloves
- 1 tablespoon (15 ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons (35 grams) white miso paste
- 4 tablespoons (55 grams) unsalted butter, divided
- ½ cup (120 ml) heavy cream
- Finely chopped fresh flat-leaf parsley and minced fresh rosemary, for serving
Directions
- Heat the oven to 400°F/205°C.
- Arrange the garlic heads, cut sides up, on individual pieces of aluminum foil. Drizzle with the oil and season with salt and pepper. Tightly wrap each head and place directly on the middle oven rack or a sheet pan. Roast until tender and caramelized, about 45 minutes.
- When the garlic is cool enough to handle, squeeze the softened cloves into a small bowl. Mash with a fork until smooth, then add the miso and combine into a paste. Set aside.
- In a Dutch oven or large sauté pan, melt 2 tablespoons of the butter over medium heat. Add the garlic and miso mixture, breaking it up with a whisk until homogenous. Remove from the heat.
- Cook your pasta of choice to your liking. While the pasta cooks, return the miso mixture to medium heat. Add ¼ cup (60 ml) pasta cooking water to the pan and whisk to combine. Follow with the cream and stir until uniform and glossy. Simmer briefly to thicken and season to taste with salt and pepper. If the sauce gets very thick, loosen it with more pasta cooking water.
- Transfer the pasta directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water), along with the remaining 2 tablespoons butter. Toss until the butter melts and the pasta is well coated, loosening with cooking water as needed.
- Divide the pasta among bowls and serve topped with the fresh herbs.