Bring a pot of salted water to a boil, cook the pasta according to the package instructions until al dente. Scoop out 1 1/2 cups of the pasta water before draining.

In a skillet on medium heat add the butter and once melted add the garlic and shallots and saute for 3 minutes before adding in the miso and 1/2 cup of the pasta water. Whisk until smooth. Add in the pasta and use tongs to toss it in the sauce until well coated. Add in ¼ cup of the parmesan cheese and toss, followed by ½ cup of the pasta water and the remaining parmesan cheese. The cheese should form a smooth sauce, add in more of the pasta water as need to thin out the sauce.

Finally stir in the black pepper and quickly toss before serving.

Divide between bowls and garnish with a sprinkle of additional parmesan cheese and fresh cracked pepper