Spaghetti with Black Pepper & Seaweed Butter
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Spaghetti with Black Pepper & Seaweed Butter
Recipe by Michael Weldon
Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins
Ingredients
500 g San Remo tubular spaghetti
1 tbsp Coles black pepper
Seaweed Butter
250 g unsalted butter, at room temperature
5 nori sheets, roasted over a flame to toast and firm up
1 tsp porcini powder
1 tsp cumin
1 tbsp Coles soy sauce
1 lemon, zest
75 g pecorino cheese
Method
In a bowl, whisk together the butter, roasted nori sheets, porcini powder, cumin, soy sauce, and lemon zest. Roll the mixture into a log shape using cling wrap and set it in the fridge to firm up.
Cook the spaghetti in a large pot of boiling water according to the instructions on the package.
In a large frypan, melt 3 or 4 slices of the seaweed butter over medium-high heat. Add in the black pepper and gently toast it.
When the spaghetti is cooked, transfer it to the frypan along with some pasta water. Toss everything together, then add the pecorino cheese and mix to emulsify the sauce.
Finish the dish with a sprinkle of extra nori powder and a fresh crack of black pepper.
