It's a quick, easy dinner we can't stop making.

Published on February 26, 2026

Credit:

Carson Downing / Food Styling: Annie Probst

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Use vegetables not for bulk but as bold flavor flourishes—grated, blitzed, or shaved—to finish off a dish. In this skillet spin on the humble Roman-style pasta, dry spaghetti cooks in just enough water to create the silky base of a brown butter-miso sauce. A heavy shower of raw Brussels sprouts folded in at the end brings snap and freshness. To save some prep time, look for shaved or shredded packaged Brussels sprouts.

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Ingredients

  • 12 oz. dried spaghetti

  • 1/4 cup unsalted butter

  • 1 Tbsp. black pepper

  • 1 tsp. Kosher salt

  • 1 Tbsp. white or red miso paste

  • 1 cup plus 3 Tbsp. grated Pecorino Romano cheese

  • 1 lb. fresh brussels sprouts, trimmed and shaved or thinly sliced

  • Grated lemon zest (optional)

Directions

  1. In a 12-inch skillet bring 4 cups water and 1 tsp. kosher salt to boiling. Add spaghetti; cook, stirring often, until al dente and most of the water is absorbed, 9 to 10 minutes. (There should be about 1/2 cup starchy liquid left; if pasta absorbs liquid too quickly, add a splash more water.) Reduce heat to low. 

  2. Meanwhile, melt butter in a small saucepan over medium. Cook, swirling or stirring frequently, until butter is brown and fragrant, 4 to 5 minutes. Remove from heat; whisk in pepper and miso paste until smooth. 

  3. Stir butter mixture into pasta. Gradually add the 1 cup Pecorino Romano; toss with pasta until it melts into a creamy sauce. If needed, stir in additional water, 1 Tbsp. at a time, until sauce is desired consistency. Season with 1/2 tsp. salt. Remove from heat. 

  4. Add shaved Brussels sprouts to skillet. Fold sprouts into pasta until just wilted but still bright green. 

  5. Divide pasta mixture among plates. Top with the 3 Tbsp. Pecorino Romano and additional cracked black pepper. If you like, top with grated lemon zest.

Credits

Recipe developed by Chadwick Boyd.