Chitarra-Style Huitlacoche

Pecorino Romano PDO, Long Pepper, Egg, Pink Peppercorn

Chef Danielle Duran Zecca of Amiga Amore | Los Angeles

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Adapted by StarChefs | july 2024

INGREDIENTS

Kosher salt
¾ pound huitlacoche chitarra
2 cups Pecorino Romano PDO, plus more for garnish
½ cup grated Parmigiano Reggiano
2 ounces puréed huitlacoche
1 tablespoon spice mix (ground long pepper and ground Szechuan peppercorns)
1 egg, cooked sous vide
Ground pink peppercorn

METHOD

Bring a pot of salted water to a boil. Once boiling, add huitlacoche chitarra and cook 2 minutes, or until just al dente. Strain and set aside, reserving pasta water. In a mixing bowl, combine Pecorino Romano PDO, Parmigiano Reggiano, and puréed huitlacoche until a paste-like consistency is achieved. Add pasta water if needed to thin. Set aside. In a large sauté pan over medium heat, toast spice mix until fragrant. Add 4 ounces reserved pasta water. Add cooked huitlacoche chitarra and Pecorino Romano PDO paste mixture. Toss to coat, adding additional pasta water if needed to thin the sauce. Transfer mixture to a shallow serving bowl. Top with egg. Finish with grated Pecorino Romano PDO and pink peppercorn.

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