Directions
Cook the Pasta
Cook the pasta in salted boiling water according to package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain.
Make the Milk Base
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for about 30 seconds, until fragrant. In a bowl, whisk 1½ cups of the milk with the egg yolks until smooth. Slowly pour the mixture into the skillet, stirring constantly. Cook gently over medium-low heat. Do not boil.
Thicken the Sauce
Whisk the remaining ½ cup cold milk with the cornstarch until completely smooth. Slowly whisk it into the skillet. Cook gently, stirring continuously, until the sauce begins to thicken.
Add Koji Rich Miso & Parmesan
Reduce the heat to low. Add the Koji Rich Miso and Parmesan and stir until the cheese is melted and the sauce is smooth. Do not boil after adding the miso.
Toss with Pasta
Add the cooked pasta and black pepper. Toss until the pasta is evenly coated. If the sauce is too thick, add reserved pasta water a little at a time.
Serve
Serve immediately with chopped parsley and extra Parmesan cheese, if desired.
