Miso, Mushroom & Guanciale Pasta

People can be a little torn over mushrooms but I am a solid fan of them! This Miso, Mushroom and Guanciale Pasta is a little twist on a classic white wine, butter & mushroom sauce and super tasty 😋

Ingredients:
•.5 lb pasta (I’m using @zellipasta)
•1 lb guanciale, cut into lardons (I’m using @lasalumina from Zelli)
•1 ½ lbs beech mushrooms, cleaned and trimmed
•1 cup low sodium chicken stock
•2 tsp powdered gelatin
•2 medium shallot, minced
•2 garlic cloves, minced
•5 tbsp unsalted butter
•1 ½ tbsp shiro miso
•½ cup dry sake
•1 cup Parmigiano-Reggiano, micro grated
•½ cup flat leaf parsley, finely chopped
•1 tsp fish sauce
•salt

Steps:
•Bloom gelatin by sprinkling it over chicken stock & set aside.
•Cook Guianciale lardons in pan over med heat, until fully rendered. Remove & set aside, reserving oil.
•lightly wipe down the pan and return to heat, with 2 tbsp of Guanciale oil and mushrooms. Season with salt. Cook mushrooms, stirring frequently, until moisture has evaporated & mushrooms are well browned, about 16(ish) minutes
•Add Shallots &garlic, stir for 1 minute until fragrant. Add sake & stir for 30 seconds.
•Add stock/gelatin mixture & fish sauce, stir to combine, cook for about 5 minutes until slightly reduced. Cut the heat & cook pasta.
•When pasta is just under al dente, add it to the saucepan along with a cup of pasta water over medium/high heat (stir vigorously). Add butter & continue stirring until you reach desired consistency. Cut the heat, add parmesan & parsley, stir constantly until fully emulsified.
•Plate & garnish with lardons, parsley & parmesan.

Apron is from @hedleyandbennet, wooden hand tools and bowls by @earlywooddesigns and cutting board is @theboardsmith. Knife from @burrfection. Enamel pin by @pinfeathers_ig . Pan is from @ourplace .

#asmrcooking #pasta #guanciale #miso