Udon Cacio

e Pepe

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 our Pepper Mill straight to the table!