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Cook bucatini in a large pot of salted water until al dente.
Before draining, reserve out at least 2 cups of the starchy pasta water.
In a large skillet, melt the butter over medium heat. Sauté the garlic and cook until the butter turns into a caramel color (be careful to no burn it) , about 3 mins. Add miso and the red pepper paste.
Add the cooked bucatini, pasta water, honey and toss vigorously with tongs for 2–3 minutes, adding more pasta water as needed until the sauce is glossy and coats every strand. Add in the sesame oil. Adjust seasoning by adding salt and pepper.
Transfer to a serving platter. Garnish with chives, sesame and Devour!