Yuzu Kosho Spaghetti

Pasta Aglio e Olio a Yuzu Kosho

I used to live and work in Milano years ago and frequently have visited the city almost every year since, even if only for a day. One of my favorite pasta dishes ever came from a small restaurant called Latteria de San Marco. Owned and operated for over 50 years by a husband and wife duo Chef Arturo and Maria Maggi. This restaurant consisted of only 8 tables and only accepted cash, NO RESERVATIONS. Chef Mauro only cooked in silver pans as simple as the food was, this food hit different. Of all the dishes I enjoyed there, the Spaghetti al Limone e Peperoncino Verde sits on the Mt. Rushmore of pasta dishes I have consumed in my life throughout Italy. IFYKTYK.

After a trip to Japan I mentioned to Jon I was craving this particular dish and he suggested I use this Yuzu Kosho we were gifted by Chef Yoshihiro Narisawa to replace the lemon and pepperoncino. Ever since this has been my go to version utilizing Yuzu Kosho. At GG we make our own kosho that consists of scotch bonnet peppers fermented with various citrus peels like yuzu and makrut lime. A store bought version of yuzu kosho and lemon juice will go crazy with this recipe regardless.

INGREDIENTS: PASTA

1 pound dried spaghetti
120mlL extra virgin olive oil
12 large garlic cloves, minced
1 Tbsp yuzu kosho, plus more for serving
Flaky sea salt
1/3 cup (a sturdy handful) fresh parsley, finely chopped
2 tablespoons fresh yuzu juice
1/2 cup freshly grated Parmigiano Reggiano

YUZU KOSHO

3 scotch bonnet peppers, stemmed and chopped
Zest of 1 Buddha’s Hand (or 2 lemons if subbing)
Zest of 1 blood orange
Zest of 1 makrut lime (or regular lime if needed)
2 tsp kosher salt
1 tbsp rice vinegar or lemon juice
1 tbsp olive oil

MAKE THE PASTA

Bring a large pot of salted water to boil and add spaghetti, cooking until al dente, 8 to 10 minutes. Drain, reserving 1 cup pasta water.

Meanwhile, in a large pan, heat olive oil over medium-low. Add garlic and cook, stirring frequently, until golden brown, about 3 minutes. Add yuzu kosho and a healthy pinch of salt and pepper. Add drained spaghetti to pan and toss, adding pasta water, until spaghetti is thoroughly coated.

Remove pan from heat, add parsley, yuzu juice, and parmigiano and toss well. Check for flavor, adding more salt if necessary. Garnish with more cheese and yuzu kosho.

YUZU KOSHO

Combine all ingredients in a mortar and pestle or food processor.

Pound or blend until you get a chunky paste.

Taste for salt and citrus — it should be bright, hot, and fragrant.