Miso Mushroom Guanciale Pasta
Ingredients:
.5 lb pasta
.5 lb (ish) guanciale, cut into lardons
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
2 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 your gelatin by sprinkling it over your chicken stock and set aside.
Cook Guianciale lardons in a pan over medium heat, stirring occasionally until fully rendered. Remove and set aside and reserve oil.
Lightly wipe down your pan and return to the heat with 2 tbsp of Guanciale oil and mushrooms. Season with salt. Cook mushrooms, stirring frequently, until moisture has evaporated and mushrooms are well browned, about 16(ish) minutes (do not rush).
Add Shallots and garlic, stirring for about 1 minute until fragrant. Add sake and stir for another 30 seconds, scraping the bottom of your pan as it deglazes.
Add stock/gelatin mixture, miso and fish sauce, stir to combine and cook for about 5 minutes until slightly reduced. Cut the heat and cook your 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 and continue stirring until you reach your desired consistency. Cut the heat and add in parmesan and parsley, stirring constantly until yfully emulsified into the sauce.
Plate and garnish with lardons, parsley and parmesan.