Celebrate the flavours, experiences, and cuisines of Japan and Italy in this dish that uses pasta as a vehicle to let Japanese flavours shine. Miso, soy and furikake seasoning give bucatini an entirely new flavour profile – one that's full of umami and a spicy kick of heat.
Ingredients
Serves 6
- 12 oz (340 grams) Bucatini Pasta
- 1/4 cup (60 milliliters) Scallions, white and green parts thinly sliced
- 1/4 cup (60 milliliters) plus 1 Tbsp (15 ml) Olive Oil, extra-virgin, divided
- 6 cloves Garlic, thinly sliced
- 1 tbsp (15 milliliters) Club House ® Red Pepper, Crushed
- 2 tbsps (30 milliliters) Soy Sauce
- 4 1/2 tsps (22 milliliters) White Miso Paste
- 2 Eggs, beaten
- 1 cup (250 milliliters) Parmigiano Reggiano, freshly grated
- 4 tbsps (56 grams) Unsalted Butter, room temperature
- 3 tbsps (45 milliliters) Furikake Seasoning, plus more to garnish
Procedure
Prep
- Cook bucatini in heavily salted water just until al dente. Drain, reserving 1 cup (250 ml) pasta cooking water. Hold refrigerated for service.
- Meanwhile, place scallions in heat-proof bowl. In high-sided pan over medium heat, heat oil until shimmering. Add sliced garlic, stirring to coat in oil. Cook just until crispy. Stir in crushed red pepper and cook 1 minute longer. Pour chile and garlic-infused oil mixture over scallions. Stir to combine; set aside to cool. Hold refrigerated for service.
Service
- Heat sauté pan over medium-high heat. Add remaining 1 tablespoon (15 ml) olive oil. Whisk in reserved pasta water, soy sauce and miso paste to combine. Add pasta and butter to pan, tossing to melt butter and emulsify sauce. Mix egg and Parmesan in separate bowl. Reduce heat to low and stir in egg mixture, along with Furikake Seasoning, tossing until well incorporated.
- Divide pasta among serving plates. Sprinkle with additional furikake seasoning. Top with generous spoonful of crispy chili-garlic oil. Drizzle plate with additional infused oil to garnish.
- Recipe type: Flavour Forecast
