Miso paste gives this take on the classic Roman pecorino-and-pepper pasta an extra savory, satisfying bite.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Bring a saucepan of salted water to the boil. Add the noodles and blanch them for about 30-60 seconds, stirring with chopsticks to separate the strands. Drain immediately, reserving about 1 cup (250 ml) of the cooking water.
Step 2
Melt 4 tablespoons (60 g) of the butter in a large frying pan over medium heat. Add the black pepper and stir for 20–30 seconds, until fragrant and toasted. Pour in about half the reserved cooking water, then add the noodles, miso and remaining butter. Turn off the heat, then add half the pecorino and season with a little sea salt. Toss the noodles until the cheese melts and the noodles are well coated (if the noodles seem dry, add some more of the reserved cooking water).
Step 3
Transfer to serving plates and top with the remaining pecorino and, if you like, more pepper
Recipe notes
Back to topSee Related Recipes and Cooking Tips
47 Vegetarian Pasta Recipes You’ll Want to Make Again Tomorrow
From easy weeknight noodles to cozy Sunday bakes.53 Valentine’s Dinner Ideas That Make the Case for Staying In
A homemade Valentine’s meal worth swooning over? You can do that.31 Must-Make Hetty McKinnon Recipes to Celebrate Vegetables Every Day
Her greatest hits include everything from stir fries and noodles to braises, bakes, and more.23 Miso Recipes for More Subtly Savory Flavor in Every Bite
The fermented soybean paste adds salty-sweet umami to soups, stir-frys, and even desserts.A Homemade Noodle for Beginners
Noodle-making is a science and an art. But everybody starts somewhere, and for that, Hetty McKinnon has the perfect recipe.
