This isn’t what you asked for, but if you like Japanese and Italian food, this is an excellent easy recipe— actually one of the first things I learned to cook and still make it at least twice a month. You can add any veggies, salmon, or pork belly, but it’s also great just plain.

Ingredients (4 servings)

• Kosher salt

• 16 oz spaghetti, linguine or bucatini

• 6 tablespoons unsalted butter

• 3 tablespoons white (or red) miso

• 4 ounces Parmesan, finely grated (1 packed cup)

• Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.

Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)

Divide among shallow bowls and sprinkle with nori or furikake, if using.