Furikake Bucatini with Spicy Garlic Chili Crisp

Celebrate the flavors, experiences, and cuisines of Japan and Italy in this dish that uses pasta as a vehicle to let Japanese flavors shine. Miso, soy and furikake seasoning give bucatini an entirely new flavor profile – one that's full of umami and a spicy kick of hea... Celebrate the flavors, experiences, and cuisines of Japan and Italy in this dish that uses pasta as a vehicle to let Japanese flavors shine. Miso, soy and furikake seasoning give bucatini an entirely new flavor profile – one that's full of umami and a spicy kick of heat.   Read More Read Less
20m
PREP TIME
20m
COOK TIME
17
INGREDIENTS

Servings: 6

Ingredients

  • Furikake Seasoning
  • 2 tablespoons McCormick® Sesame Seed
  • 1 tablespoon black sesame seed
  • 1 tablespoon bonito flakes
  • 1 1/2 sheets nori (dried seaweed)
  • 1 teaspoon sugar
  • 1 teaspoon McCormick® Sea Salt Grinder
  • Bucatini Pasta
  • 12 ounces bucatini pasta
  • 2 eggs, beaten
  • fresh grated Parmigiano Reggiano cheese
  • soy sauce
  • white miso paste
  • thinly sliced green onion
  • extra virgin olive oil
  • cloves garlic, thinly sliced
  • McCormick® Crushed Red Pepper
  • unsalted butter, softened
  • Furikake Seasoning, plus extra for garnish

INSTRUCTIONS

  • 1 For the Furikake, toast sesame seeds in small dry skillet on medium heat about 2 minutes or just until lightly toasted, stirring occasionally. Remove from skillet; cool completely. Place sesame seeds, bonito flakes, nori, sugar and sea salt in food processor. Pulse several times until mixture is well blended. Set aside.
  • 2 For the Bucatini Pasta, bring large pot of salted water to boil. Add bucatini and cook as directed on package for al dente. Drain well, reserving 1 cup of pasta water.
  • 3 Meanwhile, whisk eggs and cheese in small bowl; set aside. Whisk soy sauce and miso paste in separate small bowl; set aside. Place green onion in small heat-proof bowl. Set aside.
  • 4 Heat olive oil in large deep skillet on medium heat. Add sliced garlic, stirring to coat in oil. Cook just until crispy, about 2 minutes. Stir in crushed red pepper; cook 1 minute longer. Carefully pour hot chili crisp and oil into bowl with green onion, stirring to mix. Set aside.
  • 5 Wipe skillet with clean paper towel and return to stovetop on medium-high heat. Add reserved pasta water and soy sauce mixture, whisking to blend. Add pasta and butter to skillet; toss until butter is melted and well blended with mixture in pan to coat pasta. Reduce heat to low. Add egg mixture and Furikake Seasoning, quickly tossing to coat pasta evenly. Tossing constantly, cook just until heated through.
  • 6 To serve, place pasta in individual shallow serving bowls. Spoon chili crisp over top along with some of the oil. Sprinkle with remaining Furikake to garnish.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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