what you need
1/2 pound pasta, cooked al dente (a mezzi rigatoni or a radiatori work super well here)
Reserve pasta water
3 tablespoons cultured butter
1 cup finely grated parmesan cheese
2 cups shitake mushrooms, washed, stems cut off, and sliced very thin
1 tablespoon celtic sea salt
1 1/2 tablespoons white miso paste
(optional) chicken breast, pan fried, pre-marinated in: white miso paste, sesame oil, lemon juice, rice wine vinegar, chili oil, celtic sea salt, maple syrup, and shiso or cilantro flakes
how to make it
Method: stovetop
Utensil: pots
Cook the pasta until al dente according to package directions.
Melt butter over medium-low heat and fry mushrooms for several minutes. Add a bit more butter, the miso paste, and the parmesan cheese, and stir to emulsify for one minute more. Add the al dente pasta and a generous splash of reserve pasta water, stirring over medium heat until it all comes together. Add more parmesan cheese or pasta water as needed. A little black pepper also goes a long way here.
Plate in pasta bowls and top with sliced chicken breast, if using. Top with a sprinkle of fresh chopped parsley.
