Taglierini
Pecan Butter, Pecorino Romano PDO, Brown Butter, Black Pepper Honey
Chef David Uygur of Lucia | Dallas
“This dish is all about highlighting Pecorino Romano PDO. To balance such a flavorful cheese, I wanted to use a classic pairing: nuts and brown butter. They both accentuate the nuttiness of the cheese, while the honey tames the saltiness and the black pepper tones down the sweetness.” — Chef David Uygur
Adapted by StarChefs | September 2023
INGREDIENTS
Black Pepper Honey:
15 grams black peppercorns, toasted and ground
250 grams honey
Pecan Butter:
225 grams toasted pecans
500 grams grated Pecorino Romano PDO
40 grams chopped garlic
250 grams brown butter
To Assemble and Serve:
10 ounces fresh taglierini
8 tablespoons unsalted butter
20 sage leaves
Lemon juice
Salt
Grated Pecorino Romano PDO
METHOD
For the Black Pepper Honey:
In a small saucepan over medium-low heat, combine ground peppercorns and honey. Cook until mixture is warmed, but not boiling, mixing constantly. Transfer to a squeeze bottle and reserve.
For the Pecan Butter:
In a food processor, pulse pecans, cheese, garlic, and brown butter until a coarse, homogeneous paste is formed. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Remove Pecan Butter from the refrigerator and bring to room temperature. Bring a pot of salted water to a boil. Add pasta and cook pasta until just al dente. Strain, reserving 8 ounces pasta cooking water. Set aside. In a sauté pan over medium heat, melt butter. Add sage leaves and fry until crispy. Remove sage from pan and set aside. Add reserved pasta water and cooked pasta to the pan. Increase heat and stir vigorously. Stir in half of the Pecan Butter and cook until the sauce thickens. Season with lemon juice and salt. Transfer pasta and sauce to a serving bowl. Top with grated cheese, crispy sage leaves, and a drizzle of Black Pepper Honey.
