Miso, Mushroom & Guanciale Pasta

A rich and creamy pasta dish featuring beech mushrooms, savory guanciale, and umami-rich miso paste, perfect for a luxurious meal experience.

By @joeycooksfoods

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 8 oz beech mushrooms sliced
• 6 oz guanciale thinly sliced
• 12 oz pasta any pasta of choice
• 0 salt for boiling
• 1 cup chicken stock gelatin-rich
• 2 tbsp miso paste
• 0 parmesan cheese freshly grated

Instructions

1. Slice 8 ounces of beech mushrooms and 6 ounces of guanciale into thin pieces.
2. In a large skillet over medium heat, cook the guanciale pieces until they release their fat and turn crispy.
3. Add the mushrooms to the skillet and allow them to dehydrate and brown, about 7-10 minutes.
4. Start boiling water for the pasta and cook according to package instructions until al dente.
5. Add 1 cup of chicken stock to the skillet and let it simmer.
6. Stir in 2 tablespoons of miso paste into the skillet until fully dissolved.
7. Once the pasta is cooked, add it to the skillet and toss everything to combine.
8. Serve the pasta hot and enjoy.