Miso paste gives this take on the classic Roman pecorino-and-pepper pasta an extra savory, satisfying bite.

　　

Ingredients

Serves 4

　　26 ounces (750 g) Easy Homemade Noodles (cut, but not cooked) or store-bought fresh noodles

　　6 tablespoons (85 g) salted butter, cubed

　　1 tablespoon freshly ground black pepper, plus extra to serve

　　2 tablespoons white (shiro) miso

　　2 ounces (60 g) pecorino, finely grated

　　Sea salt, to season

　　

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

　　Reprinted with permission from To Asia, With Love: Everyday Asian Recipes and Stories From the Heart © 2021 by Hetty McKinnon. Published by Prestel Publishing.Buy the full book from Amazon or from Bookshop.