Celebrate the flavors, experiences, and cuisines of Japan and Italy in this dish that uses pasta as a vehicle to let Japanese flavors shine. Miso, soy and furikake seasoning give bucatini an entirely new flavor profile – one that's full of umami and a spicy kick of heat.
- 12 oz Bucatini Pasta, uncooked
- 1/4 cup Scallions, white and green parts thinly sliced
- 1/4 cup plus 1 Tbsp Olive Oil, extra-virgin, divided
- 6 Cloves Garlic, thinly sliced
- 1 tbsp McCormick Culinary ® Red Pepper, Crushed
- 2 tbsps Soy Sauce
- 4 1/2 tsps White Miso Paste
- 2 Eggs, beaten
- 1 cup Parmigiano Reggiano, freshly grated
- 4 tbsps Unsalted Butter, room temperature
- 3 tbsps Furikake Seasoning, plus more to garnish
- 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.
- Heat sauté pan over medium-high heat. Add remaining 1 tablespoon 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: Pasta and Rice
- Cuisine: North American