Furikake Bucatini with Spicy Garlic Chili Crisp | Club House for Chefs

Ingredients

• Serves 6
• 12 oz (340 grams) Bucatini Pasta
• 1/4 cup (60 milliliters) Scallions, white and green parts thinly sliced
• 1/4 cup (60 milliliters) plus 1 Tbsp (15 ml) Olive Oil, extra-virgin, divided
• 6 cloves Garlic, thinly sliced
• 1 tbsp (15 milliliters) Club House ® Red Pepper, Crushed
• 2 tbsps (30 milliliters) Soy Sauce
• 4 1/2 tsps (22 milliliters) White Miso Paste
• 2 Eggs, beaten
• 1 cup (250 milliliters) Parmigiano Reggiano, freshly grated
• 4 tbsps (56 grams) Unsalted Butter, room temperature
• 3 tbsps (45 milliliters) Furikake Seasoning , plus more to garnish