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Photo:Emma McIntyre/WireImage/Getty Images
Emma McIntyre/WireImage/Getty Images
If you’re at all invested in pop culture, you know who Ayo Edebiri is. The actor is best known for playing Sydney Adamu inThe Bear—which she won a Primetime Emmy Award for this recent awards season.
The comedian put her cooking skills to the test inVogue’s recent episode of “Now Serving” on YouTube. Edebiri whipped up a delicious pasta main and a cocktail to pair for the ultimate meal, saying this is her typical “invite a friend over and make this” dish as she knows it will be “delicious and easy.”
“And it feels fancy even though it’s not,” she says in the video. Learn how to make Edebiri’s Miso Butter Pasta with Furikake Breadcrumbs and a refreshing Umeshu Highball below.
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The above ingredients make four servings, and be sure to save some pasta water for when you’re making the buttery sauce.
After chopping the chilies (and crediting her knife skills toThe Bear, of course), Edebiri places her butter in a pan to melt, stirring occasionally until it browns.
“I like when butter’s a little brown,” she explains. “It gets like a little deeper, a little, like, nuttier.” She’s absolutely right thatbrowning buttertoasts the milk solids in the butter, which gives it that beloved nutty taste. While Edebiri stresses that it requires “patience,” brown butter is simple to make and can elevate mains likescallopsor pasta,veggie sidesand evenchocolate chip cookies.
As she waits for the butter to brown, Edebiri reminisces on the past two seasons ofThe Bearand what she learned while on the show.
“One of the things I learned duringBearprep that was really important wasn’t just the ability to cook,” the actor says. “But [it was] like, ‘How do you move like a chef and act like a chef?’ When we were at culinary school and also when I was doing my training, everybody was just like, ‘You’re so afraid of heat, you kinda need to like, grow up.’”
Through this advice, Edebiri no longer fears popping oil or, lucky for us, a pan of brown butter, to which she adds her breadcrumbs until browned, then seasons with Parmesan cheese, salt, pepper and furikake. This Japanese seasoning blend usually consists of bonito (dried fish), sesame seeds, seaweed, salt and sugar, and here it really complements the super-savory flavor of miso.
Moving the buttery breadcrumbs to a bowl, she adds in the zest from one lemon and mixes it together. Then, she starts boiling the water for her pasta—and while it boils, she serves up a cocktail.
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“The drink I’m going to make is an umeshu highball,” Edebiri explains. “I don’t really like drinking alcohol, and when I do, I prefer that it tastes like juice. So plum wine is kind of like a dream.”
She splashes in umeshu, whiskey and ginger juice before filling the remainder of the ice-filled glass with club soda. With a garnished piece of candied ginger, Edebiri mixes it up and tries the cocktail, noting that she’s “happy with this.”
Back to the main dish: she adds spaghetti to the now boiling water. (If you want to boost your fiber intake for itsamazing benefits, try using whole-wheat pasta.) While it cooks, Edebiri starts making her sauce. In a separate pan, she browns the rest of her butter and adds in miso this time. Whisking both ingredients together, she ladles in pasta water like a true pro, then seasons the mixture with black pepper. (The starch in the water you cook your pasta in helps emulsify the sauce, turning it silky smooth.)
“That’s my fricking pasta,” Edebiri concludes the video. “It’s really good.”
If this recipe has you drooling, we think you’ll love our elevatedMushroom-Miso Pastawhich embraces the flavor of earthy mushrooms for a satisfying bite. For a side dish to pair with the flavor-packed spaghetti, try one of our veggie favorites like thisArugula & Fennel Salad with Lemon Vinaigretteor theseCrispy Smashed Brussels Sprouts.
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