Pici Cacio e Pépé Recipe by Darren Chin

Pici Cacio e Pépé Recipe

The Yum List asked some of our favourite chefs around Kuala Lumpur what’s cooking in their kitchens during Malaysia’s Movement Control Order. Today, chef Darren Chin of Bistrot David, DC Restaurant and Bref shares his recipe for Pici Cacio e Pépé with herb chicken sausage and Perigord black truffles.

Pici Cacio e Pépé Recipe

Ingredients

Fresh pici pasta-80-100gms nest (eggless pasta)
Fresh herbed chicken sausage or fresh Cumberland pork sausage-2pcs-to cut up into large chunks
Pecorino Romano finely grated-1handful
Sarawak pepper-1tbsp
Beef stock preferred-300mls
Kombu shio to taste
Truffle oil to taste
Sea salt to taste
Perigord black truffle
Unsalted butter-2tbsp

Instructions

Pasta
1. Boil water with sea salt
2. Add in pici pasta and cook for 8mins

Sauce
1. Heat non-stick pan with olive oil
2. Lightly brown the fresh sausages
3. Add in beef stock 150mls
4. Add in black pepper
5. Add in pecorino romano cheese to dissolve
6. Add in truffle oil, kombu shio, grate some black truffle with a fine grater
7. Add in cooked pasta into mixture
8. Add in remaining beef stock and butter
9. Cook till sauce is emulsified
10. Do final seasoning for black pepper, sea salt, truffle oil. It should be tasty with layers of black pepper, umami from the pecorino, light truffle flavours and not too creamy
11. Shave slivers of more black truffle table side for optimum smell and taste of truffle

Enjoy!!

Darren Chin

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