Yuzu and Black Garlic Penne

Preparation : 15 min

Cooking time : 20 min


    For 4 demanding servings:

    • 1 yuzu – or dried yuzu zests and juice from one lemon,
    • 400gr penne,
    • 60gr de half-salted butter,
    • 40cl heavy cream,
    • 60 gr parmesan,
    • 2 slices of dry cured ham,
    • 3 black garlic clove thinly sliced into petals,
    • a small handful of coarse salt for the pasta water,
    • salt and ground pepper



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.

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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.