Preparation : 15 min
Cooking time : 20 min
For 4 demanding servings:
Wash the yuzu, dry it and grate it to obtain zest. Squeeze it to extract the juice.
Grate the parmesan cheese and mix it with the zest and the yuzu juice.
Cook your pasta al dente in a large volume of water with coarse salt.
Grill the ham slices in a hot frying pan until dry.
In a wok, or a large frying pan, melt the butter over low heat. It should foam slightly, but not brown.
Add black garlic petals. Leave to cook over a low heat for 1 minute. Add the cream, salt and pepper. Add the zest and juice of the yuzu and heat until the cream thickens a little. Reserve.
Drain the pasta, but keep 3 tablespoons of cooking water that you will add to the yuzu/parmesan sauce, the starch in this water will help pasta and sauce to blend. Add the pasta and put it back on the heat for 5 minutes, stirring well.
Serve on a plate, adding the slices of ham on top, give a few turns of the pepper mill and enjoy warm.
Cook, enjoy… share and above all: “joh-eun sig-yog” – Bon appétit ! As they say.
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