Roast 2 bulbs of garlic with 2 tbsp. extra virgin olive oil
Brown 2 tbsp. butter in a pan
Whisk in 2 tbsp. sweet brown miso paste
Add 1 cup heavy cream to the brown butter miso mixture
Cook ½ lb. radiatori pasta according to package directions
Combine cooked pasta with the brown butter miso cream sauce
Add roasted garlic to the pasta
Stir in juice of ½ lemon if desired
Toss with ⅓ cup finely grated Parmigiano Reggiano
Season with salt to taste
Top with 1 tbsp. chopped chives and ¼ cup crispy shallots before serving
