1 3/4ozParmesan or pecorino, gratedplus more to serve
sea salt and black pepper
1/4colive oil
1/2largehead green cabbage, finely sliceddiscard the core
1yellow onion, finely sliced
4clovesgarlic, finely chopped
1lbspaghetti or other long pasta
1bunch parsley leaves (about 2 ½ ounces), finely chopped
Instructions
Bring a large pot of salted water to a boil.
In a bowl, whisk together 3 egg yolks plus 2 whole eggs and the miso until smooth. Stir in the cheese and a generous grind of black pepper.
Heat a large wide Dutch oven or deep skillet over medium-high heat until very hot. Add the oil, cabbage and onion, along with ½ teaspoon of sea salt, and cook for 8-10 minutes, mainly undisturbed (stirring every 3-4 minutes), until the cabbage is tender, wilted and starting to turn golden in parts. Reduce the heat to low, add the garlic and 1 teaspoon of sea salt and stir to combine. Keep over low heat while your pasta cooks.
Meanwhile, add the pasta to the boiling water and set your timer for 2 minutes less than the recommended cooking time on the package. For example, if the recommended al dente cooking time is 10 minutes, set the timer for 8 minutes. When the pasta is ready, using tongs, drag the pasta straight into the pan with the cabbage — don’t drain, leave the pasta cooking water in the pot — and add 1 cup of pasta water. Increase the heat to medium high and cook for 2 minutes to finish cooking the pasta. Remove the pan from the heat and allow it to cool for 30–60 seconds.
Very gradually add ¼ cup of pasta water to the egg mixture to loosen it up. Slowly pour the egg mixture into the hot pasta, stirring vigorously and continuously with a wooden spoon, until the eggy mix gently cooks and turns into a creamy sauce. To serve, top with the parsley, more cheese and black pepper.