Recipe information
Yield
2 to 4 Servings
Ingredients
3
tablespoons unsalted butter
2
ounces pancetta cut into 1/4-inch cubes
1
/2 cup onion, chopped
1
/2 pound gemelli (braided pasta) or fusilli (spiral-shaped pasta)
2
tablespoons miso
2
tablespoons flat-leaf parsley, chopped, plus more
1
/2 teaspoon freshly cracked black pepper
1
/2 cup fresh mozzarella, torn
Need to make a substitution?
Preparation
Step 1
Melt butter in a large heavy skillet; add pancetta. Cook until pancetta is rendered and beginning to brown, 4–5 minutes. Add onion; cook until onion is soft and pancetta is crisp, 3–4 minutes. Meanwhile, cook pasta in a large pot of boiling, lightly salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup cooking liquid.
Step 2
Add reserved cooking liquid and miso to skillet; bring to a simmer. Add pasta; simmer, tossing constantly, until sauce is glossy and coats pasta, 1–2 minutes. Add parsley and pepper. Toss to coat. Garnish with mozzarella and additional chopped flat-leaf parsley.