In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Heat the roasted garlic paste in a large sauté pan over medium-low heat and stir in the heavy cream.
Whisk in the miso paste until smooth. Add salt to taste.
Add the pasta to the pan along with 1/4 cup of pasta water and Parmigiano. Toss over medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with lemon-garlic panko breadcrumbs, chives and more Parmigiano.