Credit: Ed Anderson
This umami-packed vegetarian riff on the Roman classic swaps pasta for ribbons of Hodo yuba. Finished with tomato, guanciale, mushrooms, and Pecorino Romano, it’s a deeply savory, noodle-style dish with big flavor and minimal waste.
How to make Yuba ‘All’Amatriciana’ with Pecorino Romano
01.
Prepare the Tomato Base
- Grate the cut sides of the heirloom tomatoes on the large holes of a box grater set over a bowl, leaving only the skins behind (discard skins).
- Add 1 tablespoon olive oil, sherry vinegar, 1 teaspoon kosher salt, and 5 turns of freshly ground black pepper.
- Stir well and set aside.
02.
Sauté the Base Ingredients
- Rinse and drain the yuba, gently squeezing to remove excess liquid.
- In a large sauté pan over medium-high heat, combine the guanciale, 1 tablespoon of butter, and the garlic.
- Cook, stirring occasionally, until the guanciale has rendered some fat, about 3 minutes.
- Add the mushrooms, chili flakes, and 5 turns of black pepper.
- Cook, stirring occasionally, until the mushrooms have softened, 1 to 2 minutes.
03.
Add the Yuba and Tomato Sauce
- Add the yuba, 1 tablespoon butter, and 1 teaspoon kosher salt.
- Cook, stirring constantly, until the edges of the yuba begin to brown, about 3 minutes.
- Add the tomato sauce and remaining 1 tablespoon butter.
- Cook, stirring frequently, until the sauce reduces and coats the noodles but remains slightly loose, about 30 to 60 seconds.
- Sprinkle in the Pecorino Romano and ½ teaspoon salt.
- Stir well and cook for 30 seconds more.
04.
Finish and Serve
- Remove the pan from the heat.
- Taste and adjust seasoning if needed.
- Stir in the basil leaves.
- Garnish with cherry tomatoes, a drizzle of olive oil, a few turns of black pepper, and additional Pecorino Romano.
- Serve immediately.
