Spaghetti With Miso, Brown Butter And Hazelnuts

• 8 ounces dried spaghetti
• Salt for pasta water and to taste
• 1/4 cup unsalted butter
• 2 tablespoons white miso
• 1/4 teaspoon Worcestershire sauce
• 2 tablespoons grated Parmesan cheese
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon chives, finely chopped (optional)
• 2 tablespoons hazelnuts
• 1/4 teaspoon cider vinegar

1. Cook spaghetti until al dente in a large pot of salted water. Drain and set aside, reserving 1 cup of the cooking liquid.
2. In a large, dry skillet, toast hazelnuts until brown and fragrant. Set aside and allow to cool before chopping roughly.
3. Add butter to skillet and swirl butter in skillet over medium heat until butter just barely begins to brown and smell toasty. Do not let the butter brown too much in this step because you will need to keep cooking it with the shallot and garlic in the next step.
4. Lower the heat and add shallot and garlic for a few minutes until shallot becomes translucent. Keep the pan on low heat and take your time here to make sure the garlic and shallot are cooked through. This may take up to 7 minutes.
5. Add Worcestershire sauce, miso and a little bit of the reserved pasta sauce to the pan and whisk until no lumps of miso remain. Add more pasta water if sauce remains too thick or clumpy. Whisk in cider vinegar. Season to taste, keeping in mind that topping with Parmesan will add salt.
6. Top with Parmesan cheese, chives and hazelnuts.

salt, unsalted butter, white miso, worcestershire sauce, parmesan cheese, shallot, garlic, chives, hazelnuts, cider vinegar

Taken from food52.com/recipes/80080-spaghetti-with-miso-brown-butter-and-hazelnuts (may not work)