Miso aubergine and pork bucatini

Method

1. Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly.

2. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside.

3. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat.

4. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water.

5. Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water.

6. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce.

7. Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime.