As a continuation of our study of the dynamics between miso 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.