Spaghetti with White Miso, Egg Yolks, Bay Scallops, and Black Truffles

Joe Kindred

Kindred, Davidson, NC and Hello, Sailor, Cornelius, NC

This gorgeous, glossy pasta recipe features tender bay scallops, umami-rich miso paste, and egg yolks. Make this pasta extra luxe with a showering of grated summer truffles. 


  • 1 pound dry spaghetti 
  • 1/2 cup plus 1 tablespoon room temperature unsalted butter, divided
  • 1/2 cup white miso paste
  • 1 pound fresh bay scallops
  • Kosher salt
  • 6 large egg yolks
  • Black summer truffles (optional)


Dry the scallops using a paper towel to remove as much moisture as possible.

Bring a large pot of salted water to a boil. Add the spaghetti and cook the pasta so it’s very al dente, about 2 minutes less than the recommended cook time on the package. When the pasta is done, remove it from the water, making sure to reserve the pasta water.

In a small bowl, mix 1/4 cup butter with the miso paste until smooth. 

While the pasta is cooking, add 1 tablespoon butter to a large nonstick skillet over medium-high heat. When the butter has melted, add the scallops and gently cook until they are opaque, about 2 minutes. Do not brown the scallops. Add the miso–butter mixture and let the butter toast with the scallops for about 1 minute. 

Add the pasta directly to the skillet with the scallops, tossing the pasta with the scallops and miso butter until the miso butter evenly coats the noodles. Add 1 cup of the reserved pasta water and cook the sauce down, stirring frequently until it’s reduced by half, about 5 minutes. 

Add the remaining butter and cook until the liquid has again reduced by half. The sauce should be thickened but not pasty. If it becomes too thick (doesn’t pool at all in the pan and all the sauce is sticking to the noodle) then add a bit more pasta water to loosen it up. Remove the pan from the heat and stir frequently to release some of the heat. 

In a small bowl, whisk the egg yolks with approximately 1 tablespoon of the hot pasta water. Stir vigorously. Slowly add the yolks to the pasta, stirring constantly so the eggs don’t scramble, until the sauce thickens and is a glossy, beautiful yellow color. Check for seasoning and add salt, if necessary. Portion the pasta into 4 bowls and grate the black truffle over the top. Serve immediately.


4 servings