Creamy Miso-Chili Spaghetti with Prosciutto
plus Edamame, Mushrooms, Parmesan & Chili Crisp
- Milk
- Soy
- Wheat
Silky spaghetti is tossed with earthy mushrooms and edamame in a rich, creamy sauce spiked with miso and chili crisp for umami depth. Crisped prosciutto adds salty crunch while freshly grated Parmesan and scallions provide the finishing touches. This fusion dish balances indulgent creaminess with bright heat and satisfying textures.
Ingredients
8 ounce
Button Mushrooms
2 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Edamame
(Contains: Soy)
3 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 ounce
Prosciutto
3 clove
Garlic
2 unit
Scallions
1 unit
Chili Crisp
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Bring a large pot of salted water to a boil.
-
Separate prosciutto from sheets; halve crosswise.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer. Cook until browned and crisped, 2-3 minutes per side. TIP: Work in batches if necessary. Press down on prosciutto with a spatula for even crisping. Lower heat if prosciutto starts to brown too quickly.
-
Turn off heat; transfer prosciutto to a paper-towel-lined plate. When cool enough to handle, roughly chop. Reserve pan.
- Wash and dry produce.
- Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Grate Parmesan into a medium bowl.
-
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. (For 4, reserve empty pot for Step 6.)
-
While pasta cooks, heat a drizzle of oil in pan used for prosciutto over medium-high heat. Add mushrooms and edamame; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.
-
Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan; let cool for 2-3 minutes before continuing.
-
Heat a drizzle of oil in same pan over medium heat. Add 1 TBSP chili crisp (2 TBSP for 4 servings), garlic, and scallion whites; cook, stirring, until fragrant, 30-60 seconds.
-
Stir in cream cheese, miso sauce concentrates, and ½ cup reserved pasta cooking water (1 cup for 4); bring to a simmer.
-
Remove pan from heat. Add crème fraîche, half the Parmesan, and 1 TBSP butter (2 TBSP for 4), whisking until smooth. Season with salt and pepper.
-
Add mushrooms and edamame and drained spaghetti to pan with sauce; toss to coat. Season with salt and pepper. (For 4 servings, transfer everything to empty pasta pot and toss.) TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.
-
Divide pasta between shallow bowls. Top with remaining Parmesan, scallion greens, crispy prosciutto, and as much remaining chili crisp as you like. Serve.
