Miso aubergine and pork bucatini
Ingredients
- 1 tsp Sichuan peppercorns
- 2 tbsp olive oil
- 250g/9oz pork mince
- 1 aubergine, cut into 5cm/2in matchsticks
- 30g/1oz fresh coriander, stalks finely chopped and leaves roughly chopped
- 2 garlic cloves, finely sliced
- 125g/4½oz bucatini (or other long pasta)
- 4 free-range egg yolks
- 60g/2¼oz Parmesan, finely grated
- 60g/2¼oz miso paste
- 3 spring onions, finely sliced and whites and greens separated
- 1 lime, juice only
- salt
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