Carrot Miso Pappardelle

Instructions

1. Step 1

   Preheat the oven to 400°F.

2. Step 2

   Place the cippolini onions in a large bowl. Add a tablespoon of the olive oil and 1/2 a teaspoon of the kosher salt. Toss to coat.

3. Step 3

   Heat the remaining olive oil in a large oven-safe skillet until shimmering. Add the onions and brown on both sides, before placing the skillet in the oven. Roast for 10 minutes before flipping and roasting for another 5.

4. Step 4

   While the onions are in the oven, place the carrots in a medium-sized pot. Add the garlic and cover the veg with cold water until fully immersed. Place the pot over high heat, cover, and bring to a boil. Boil until the carrots are fork-tender.

5. Step 5

   By now, the onions should be a deep golden color and quite soft. Transfer the onions to a plate and set them aside. Drain the carrots and garlic and place them in a large food processor. Add the onions and white miso paste to the carrots. Turn the food processor on and stream in a 1/4 cup of the sake, continue to blitz until smooth. Transfer the puree to a bowl and set it aside.

6. Step 6

   Fill the pot you cooked the carrot in with water, cover, and place it once again over high heat. When the water comes to a boil, add a generous amount of salt and the pappardelle. Cook according to the package’s directions.

7. Step 7

   While the pasta is cooking, place the skillet you roasted the onions in over medium heat. Add the butter to the pan and the remaining sake. Deglaze the pan.

8. Step 8

   Once the pasta is al dente, add it to the pan. Add the carrot puree and a little bit of the pasta water. Using tongs, gently work the sauce through the pasta. Add the chives and toss to evenly disperse. Divide the pasta across four bowls and top with the pecorino you shredded earlier. Serve immediately.