Szechuan Cacio e Pepe Udon by Jsharpchef

Ingredients

• 400g (14 oz) fresh udon noodles
• 1 tbsp szechuan peppercorns, toasted and crushed
• 1 tsp black peppercorns, toasted and crushed
• 100g (1 cup) pecorino romano cheese, finely grated
• 1/2 cup starchy pasta cooking water

Instructions

1. Toast the Szechuan and black peppercorns in a dry pan over medium heat for 2 minutes until fragrant, then crush them finely.
2. Boil the udon noodles according to package instructions (usually 2-3 minutes) until tender.
3. Reserve 1/2 cup of the starchy cooking water before draining the noodles.
4. Combine the grated Pecorino Romano with a splash of the warm cooking water in a bowl, stirring until it forms a thick, smooth paste.
5. Add the drained noodles to the pan with the crushed peppercorns, then remove from heat.
6. Pour in the cheese paste and the remaining cooking water, tossing vigorously for 1-2 minutes off-heat until an emulsified, creamy sauce coats the noodles.