Taglierini, Pecorino Romano PDO, pecans, brown butter, black pepper honey

Preparation Stage

By Chef David Uygur of Lucia | Dallas

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.

Adapted by StarChefs