Udon Cacio E Pepe
- 200g udon noodles
- 40g Pecorino Romano
- 2 tbsp Freshly ground Black Kampot Pepper
- 2 tpsp butter
- Kampot Flower of Salt
In a large bowl, grate the Pecorino and add a tablespoon of Black Kampot Pepper freshly ground with our wooden mill, or crushed with our mortar.
Pour the Udon noodles into a large pan of boiling salted water. Cook them al-dente for a firmer texture.
Add a good tablespoon of butter to a saucepan. Once the butter has melted, add the second tablespoon of Black Kampot Pepper and cook for a few minutes, taking care not to brown the butter. Once the Udon are cooked, add a spoonful of noodle water to the pan. Pour in the wrung-out noodles with a tablespoon of butter.
Remove from the heat and stir in the Pecorino. Serve hot and bring your Pepper Mill straight to the table!