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CACIO E PEPE ROASTED PORK BUTTS FRESH UDONS BEAUTIFUL EGG YOLKS I’M GONNA COMBINE THE MOST BEAUTIIFUL THINGS IN THE WORLD BECAUSE IT’S SUNDAY AND SUNDAYS ARE FOR FEEDING AND EATING YOU KNOW HOW IT IS ON COOKIN’ SOMETHIN’! LIGHTS OUT!!!

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INGREDIENTS:
1 small pork butt (approx. 1.5–2 lbs)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and freshly ground black pepper, to taste
200g udon noodles (fresh or frozen)
2 tbsp sesame seeds
1 tsp freshly ground black pepper
2 tbsp unsalted butter
2 garlic cloves, thinly sliced
1 tbsp olive oil
2 tbsp tahini paste
½ cup finely grated Parmesan cheese, plus more to finish
2 egg yolks, divided (1 for sauce, 1 for garnish)
1 tbsp chives, finely chopped

COOKING METHOD:
Roast the Pork Butt:
1. Preheat the oven to 400°F (200°C).
2. Rub the pork butt with olive oil, garlic powder, onion powder, salt, and pepper.
3. Place on a wire rack set over a tray and roast on the middle rack for about 35 minutes, or until internal temperature reaches 150°F (for medium, slightly pink).
4. Let the pork cool at room temperature, then chill in the fridge to firm up for slicing.

Prepare the Noodles:
1. Bring a pot of salted water to a boil.
2. Cook the udon noodles for about 4 minutes, or according to package instructions. Reserve some noodle water.

Make the Sauce:
1. In a dry pan, toast sesame seeds and ground pepper over medium heat until golden and fragrant.
2. Add unsalted butter, sliced garlic, and a splash of olive oil to the pan. Cook until garlic is softened but not browned.
3. Stir in tahini paste and grated Parmesan cheese. Mix to form a sauce.
4. Add the cooked noodles to the sauce, loosening with reserved noodle water as needed.
5. Off heat, stir in 1 egg yolk for richness. Adjust seasoning and grate more cheese if desired.

Assemble the Dish:
1. Thinly slice the chilled pork butt using a meat slicer or sharp knife.
2. Line slices around the inside of a serving bowl.
3. Twirl the sauced udon noodles into the center.
4. Nestle 1 egg yolk gently in the middle.
5. Finish with a spoonful of finely chopped chives beside the yolk.