1 tsp black peppercorns
¼ tsp Sichuan peppercorns
4 tbsp unsalted butter
200g (7 oz) fresh Chinese egg noodles
1 cup finely grated pecorino
Toast the peppercorns in a dry frying pan for a minute or until fragrant. Use a mortar and pestle to grind to a fine powder.
Melt half the butter in large pan. Add the ground pepper and cook for a minute. Turn off the heat.
Cook the noodles in boiling salted water for a minute or until just al dente. Reserve 1 cup of the noodle cooking water and drain the noodles.
Add ½ cup noodle water to the pan and bring to a simmer. Add the noodles and half the pecorino. Toss until thickened slightly. Add remaining butter and pecorino. Toss again until the sauce is thick, glossy and coats the noodles (add more pasta water if necessary). Serve immediately.
