• 2 c. (or more) low-sodium vegetable broth, divided
• 1 tbsp. white miso paste
• 2 oz. Pecorino Romano or Parmesan, finely grated (about 1 c.), plus rind (optional), plus more for serving
• 1 tbsp. unsalted butter
• 2 tsp. thinly sliced chives
Steps
Step 1In a medium, high-sided skillet over medium heat, heat oil. Cook garlic, stirring occasionally and watching closely as garlic can quickly burn, until beginning to turn golden, 3 to 4 minutes. Using a slotted spoon, transfer garlic to a paper towel-lined plate. Carefully pour out half of oil and discard.
Step 2Sprinkle ditalini into pan. Add garlic powder and paprika. Cook, stirring occasionally, until pasta is toasty and very lightly blistered, 1 to 2 minutes.
Step 3Add cream, 1 1/2 c. broth, and rind (if using). Cook, stirring constantly to avoid sticking and reducing heat to medium-low if it’s rapidly boiling, until liquid begins to thicken, 8 to 10 minutes. Add miso and 1/2 c. broth and continue to cook, stirring often, until very creamy and thickened, 6 to 8 minutes more.
Step 4Remove from heat. Stir in Pecorino Romano and butter until melted. If sauce seems too thick, add a little more broth or cream. Discard cheese rind. Top with fried garlic, chives, and more Pecorino.
