As a continuation of
our study of the dynamics between m
iso and cheese, here is a wonderful dish that I first came across in the New York Times
a couple of months ago. Since then, I have been making it weekly and adjusting the balance between the core ingredients. The emulsion of pasta water, butter and miso seems simple, but it required exstended period of trial and error, before I reached a comfortable balance. When you get there, it is incredibly satisfying and delicious. The miso is completely fuses with the butter and parmesan. The flavors are almost inseparable from each other, as though you have created a completely new food category.
With Omachi Junmai Daiginjo the two respond immediately to their respectively glutamic acids and Umami contents. Where the rounded sweetness in the sake bonds with the creamy pasta while the floral (and oceanic) Junmai Daiginjo aroma adds freshness. Even more intriguing is how the delicate spicy notes of white pepper in the sake hang on to Cacio e Pepe, lingering in the aftertaste.
The dish can be made in less than 20 minutes.