Miso Caviar Pasta

By Cacey Madden


Miso Caviar Pasta by Chef Miles Robbins

Recipe serves four



4 tablespoons white miso

1 finely chopped shallot

1 clove of garlic, grated

1 tablespoon soy sauce

1/4 cup cold cubed butter

1 tablespoon chopped parsley

The zest and juice of two lemons

2 tablespoons olive oil

1 teaspoon red chili flakes

1 box of fettuccine or tagliatelle pasta

1 cup grated Parmesan Cheese (save some to top it off at the end!)


Boil a large pot of heavily salted water and add pasta. Cook for 8 minutes (or until it is perfectly al dente). 

Separately, pour olive oil into a large sauté pan. Then add shallots, garlic and chili flakes and cook for about 4 minutes.

Add white miso, soy sauce and lemon zest/juice, then stir until everything is one consistency. Try to mash out the little bits of miso that may clump up.

When your pasta is done cooking, strain it and add it to the sauce, along with a big spoonful or two of pasta water. Cook until the pasta water and sauce reduces and glazes the pasta.

Finally, add the butter, cheese and parsley.

Once plated, generously top with ROE and enjoy!