Miso Cacio e Pepe (Spaghetti with Pecorino, Black Pepper and White Miso)
Why this recipe works
- Deeper savoury flavour: White miso reinforces the salty, umami-rich character of pecorino without taking the dish away from its cacio e pepe base.
- Silky sauce without cream: Finely grated cheese, hot pasta water and steady tossing create a glossy emulsion that coats the spaghetti.
- Fast but precise: The sauce comes together while the pasta cooks, making the recipe quick as long as the cheese mixture is ready before draining.
Get the most out of this recipe
Timing notes
- Serve straight away: Cacio e pepe-style sauces are at their best immediately after tossing, while the cheese emulsion is still loose and glossy.
- Prepare before draining: Have the pecorino, pepper and miso mixed before the spaghetti is ready so the hot pasta water can be used at the right moment.
Common mistakes
- Avoid direct heat: Add the cheese mixture off the heat; excessive heat can make the pecorino seize instead of melting into a smooth sauce.
- Add pasta water gradually: Loosen the sauce in stages, tossing between additions, so it becomes silky rather than watery.
Ingredient notes
- Use finely grated pecorino: A fine grate melts more evenly into the pasta water, helping the sauce emulsify smoothly.
- Choose mellow white miso: White miso brings rounded savouriness and gentle sweetness; stronger miso styles can dominate the pepper and cheese.
Ingredient swaps
- For a milder cheese flavour: Parmesan can replace Pecorino Romano for a less salty, softer-tasting version.
- For deeper umami: Red miso can be used for a more assertive flavour, but add it cautiously and adjust to taste.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with the fine sea salt. Add the spaghetti and cook until al dente, stirring occasionally.
- While the pasta cooks, finely grate the pecorino into a mixing bowl. Add the black pepper and whisk in the white miso until it is evenly distributed through the cheese.
- Just before draining, scoop out about 200 ml of the starchy pasta water. Drain the spaghetti, then return it to the warm pot off the heat.
- Add a splash of the hot pasta water to the cheese mixture and whisk until smooth and glossy. Add the spaghetti and toss, adding more pasta water a little at a time until the sauce coats the pasta in a silky layer.
- Taste and add a little more black pepper if you like. Serve straight away, finishing with any remaining pecorino and a final crack of pepper.
Recipe notes
Tips
- Keep the pot off the heat when you add the cheese mixture; too much heat can make the sauce turn grainy.
- Whisking the miso into the grated pecorino before adding pasta water helps it dissolve evenly, so you get savoury depth without losing the cacio e pepe character.
Substitutions
- Replace Pecorino Romano cheese with parmesan for a milder, less salty finish.
- Replace White miso with red miso for a deeper, more assertive umami flavour; start with half the amount, then adjust to taste.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan with a splash of hot water, tossing constantly until the sauce loosens and the pasta is piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Medium
- Cuisine: Fusion
-
Allergens:
Gluten Milk Soybeans Wheat
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