A bold take on the Roman classic, where chewy udon replaces the spaghetti for a unique texture. The pecorino and black pepper sauce remains true to tradition.
Ingredients
- 200 g fresh (or dried) udon
- 100 g grated Pecorino Romano
- 2 tsp black peppercorns
- 20 g unsalted butter
Method
- Bring a large pot of water to a boil, or boil water in a large heatproof bowl in the microwave. Cook the udon according to the package time. Reserve about 200 ml of the cooking water before draining.
- While cooking, coarsely crush the black pepper in a mortar or blender (short pulses). In a skillet (or a microwave-safe bowl), melt the butter over low heat (or in short bursts in the microwave). Add the crushed pepper and toast for 30 seconds until fragrant.
- Drain the udon (do not rinse) and transfer to the skillet with the peppered butter. Add the grated pecorino and 100 ml of hot cooking water. Stir vigorously with chopsticks or a spoon to create a creamy sauce. Add a little extra water if the sauce is too thick.
- Serve immediately in bowls, garnished with extra grated pecorino and a pinch of freshly crushed black pepper.
Nutrition
Per serving
- Energy
- 644.2 kcal
- Protein
- 25.61 g
- Carbohydrate
- 76.21 g
- Fat
- 26.27 g
- Fibre
- 4.25 g
- Calcium
- 25.78 mg
- Iron
- 0.85 mg
- Magnesium
- 9.71 mg