A nostalgic dish, 'Kabosu Citrus Pasta,' learned from Chef Yoshimi Hidaka on Italy's Sorrento Peninsula. The refreshing aroma of kabosu citrus, combined with pecorino cheese and butter, creates a simple yet profound flavor. This quick recipe allows you to easily enjoy authentic Italian flavors at home.
Ingredients
Main Ingredients (2 servings)
- Spaghetti 180g
- Kabosu Citrus 6
- Pecorino Romano Cheese 70-80g
Seasonings
- Olive Oil 20ml
- Butter 60g
Steps
- Squeeze the juice from the **kabosu citrus**. Lightly roll the **kabosu citrus** to release more juice before cutting.
- Pour the squeezed **kabosu citrus juice** into a bowl and add a suitable amount of finely chopped **kabosu citrus peel** to the bowl. It's okay if seeds get in.
- Start boiling the pasta.
- Warm a frying pan, add **60g butter** and **20ml olive oil**, and melt the butter without burning.
- Add the 180g spaghetti, just cooked, to the sauce in the frying pan and mix well.
- Turn off the heat. Transfer the pasta to the bowl with the **kabosu citrus juice and peel**, add **70-80g Pecorino Romano cheese**, and mix thoroughly. **The key here!** Mixing with Pecorino cheese creates a natural creamy consistency.
- Plate the pasta and garnish with a slice of **kabosu citrus**.
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