Miso Butter Pasta

1. Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup pasta water, then drain and set the pasta aside.
2. Dissolve miso: Measure 1/2 cup pasta water into a bowl and whisk the miso in until dissolved. Then stir in the mirin or sugar.
3. Make the miso butter sauce: In a large pan over medium-low heat, melt the unsalted butter. Let it gently foam but don’t brown. Add the grated garlic and cook briefly until fragrant, about 10 seconds. Lower the heat and pour in the miso pasta water. Let it simmer for 2 minutes until slightly thickened. Turn off the heat, add the parmesan and whisk vigorously until smooth and emulsified. 
4. Toss the pasta: Add the cooked pasta to the sauce and toss to coat. Add more pasta water as needed (you may not need to use the remaining 1/2 cup). Taste and adjust seasoning—more miso, pepper, or a squeeze of lemon if you want brightness.
5. Finish & serve: Divide pasta into bowls and generously top with the brown butter garlicky krispies.
   Finish with extra parmesan, black pepper, and lemon zest or juice if desired. Serve immediately and enjoy!!

Brown Butter Garlicky Krispies

1. In a small skillet over medium heat, melt the salted butter. Let it cook until the milk solids turn golden and smell nutty.
   Add the minced garlic and cook for 10–15 seconds, just until fragrant.
2. Stir in the panko and salt. Toast, stirring constantly, until evenly golden and crisp, 2–3 minutes.
   Remove from heat and immediately stir in the parmesan and parsley. Set aside.