Aglio e Olio, Reimagined Recipe (with Video)

For the confit garlic
1. Peel two bulbs of garlic and add to a small pot.
2. Cover with olive oil and place on medium heat for about 30 minutes, or until the garlic is slightly golden and soft.
For the toasted breadcrumbs
1. Heat a pan with 2 tbsp extra virgin olive oil over medium heat for a few minutes.
2. Add breadcrumbs, toast for a few minutes, then add lemon zest.
3. Continue toasting while making sure to move the breadcrumbs around to ensure even toasting.
4. Take off heat once nicely golden brown.
For the pasta
1. Bring water to a boil and salt water so that it tastes like a nicely seasoned soup.
2. Cook pasta for 1 less minute than the package instructions specify and reserve 1/4 c of the starchy pasta water.
For the sauce
1. To a blender add confit garlic, about 1/2 c of its oil, lemon juice, and miso.
2. Add to a pan heated over medium.
3. Pour in pasta water.
4. Once the sauce just starts to bubble, finish with butter and parm.
5. Vigorously stir/shake the pan until a thick, emulsified sauce forms.
6. Add the pasta and cook in the sauce for another minute.
To serve
1. Serve pasta with breadcrumbs, basil, and additional grated parm.