Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & cooking liquids
Sauce base
Herbs & finishing
Method
Pasta & cooking liquids
- 1
Bring water to a boil
Fill a large pot with about 4–5 quarts (4–5 L) of water and bring to a rolling boil. Add 1 tablespoon kosher salt to the water.
- 2
Cook pasta
Add 12 oz dried spaghetti or linguine and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside while keeping it warm.
Sauce base
- 3
Warm olive oil and aromatics
In a large wide sauté pan over medium-low heat, add 6 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. Once the butter melts and the oil is shimmering gently (do not let it smoke), add the finely minced shallot and sauté for 1–2 minutes until translucent.
- 4
- 5
Incorporate anchovies and umami
Add 3 finely chopped anchovy fillets to the pan and stir. Using a wooden spoon, mash the anchovies into the oil and shallot/garlic for about 30–45 seconds until they dissolve and create a savory base. Stir in 1 teaspoon miso paste and 1 teaspoon soy sauce, mixing until the miso is fully incorporated into the oil.
- 6
Build the sauce
Increase heat to medium. Add about 1/2 cup of the reserved pasta water to the pan and bring to a gentle simmer. Stir in 1 cup grated Parmigiano-Reggiano until melted and emulsified into the oil. If the sauce seems too thick, add additional reserved pasta water, up to the remaining 1/2 cup, 2 tablespoons at a time, until you reach a silky, lightly saucy consistency that will coat the pasta.
- 7
Season and finish
Stir in 1 teaspoon lemon zest and 1 teaspoon freshly ground black pepper. Taste and adjust: if it needs more salt, add a light pinch (remember anchovies, miso, soy, and cheese are salty). If you want heat, add up to 1 teaspoon red pepper flakes.
Combine & finish
- 8
Toss pasta with sauce
Add the drained pasta directly to the sauté pan with the sauce. Toss vigorously with tongs or two forks over medium heat for 1–2 minutes so the pasta absorbs the sauce and the cheese finishes melting, adding pasta water as needed (a splash at a time) to loosen and create a glossy emulsion that clings to the strands.
- 9
Add herbs and serve
Remove the pan from heat and stir in 1 tablespoon finely chopped parsley and optional 2 teaspoons chiffonaded basil. Taste once more and adjust pepper, lemon zest, or cheese. Divide into 3–4 servings, sprinkle extra grated Parmigiano-Reggiano at the table, and serve immediately.