Yuzu Tagliatelle with Butter and Pecorino

Ingredients

• 200 g tagliatelle pasta
• 60 g unsalted butter
• 1.5 tsp yuzu kosho (green or red)
• 50 g Pecorino Romano, finely grated
• 2 scallions, thinly sliced
• 1 tsp lemon zest(optional)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Bring a large pot of well-salted water to a boil and cook the tagliatelle until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.

2. 2

   While the pasta cooks, melt the butter in a large skillet over medium heat. Stir in the yuzu kosho and cook for 1-2 minutes until fragrant.

3. 3

   Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss vigorously until the sauce is silky and coats the noodles, adding more pasta water as needed.

4. 4

   Remove from heat and stir in the grated Pecorino until melted and creamy. Season with salt and black pepper.

5. 5

   Divide between two bowls, top with sliced scallions and lemon zest, and serve immediately.