Huitlacoche e Pepe

Preparation Stage

By Chef Danielle Duran Zecca of Amiga Amore | Los Angeles Adapted by StarChefs

METHOD

Bring a pot of salted water to a boil. Once boiling, add huitlacoche chittara 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 chittara 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.