This dish, currently served at Majordōmo in LA and Majordōmo Meat & Fish in Las Vegas, started originally as a pasta at Momofuku Nishi. The sauce subs chickpea Hozon in place of Pecorino Romano to create a creamy sauce that is reminiscent of cheese. This pasta is excellent as-is, but if you’re inclined, grated black truffles on top add earthiness and depth to the dish.

Bring a pot of salted water to boil over medium high heat and cook 2–3 minutes less than the package requires, until the noodles are quite dente. Meanwhile, in a small bowl, mix together the butter and hozon until smooth. 

Melt the hozon butter in a large saucepan over medium heat. Add a few tablespoons of pasta water plus pepper and bring mixture to a boil. 

Add noodles to the hozon-butter mixture. Stir the noodles in the sauce until cooked through, about 1–2 more minutes, adding a little more pasta water if the sauce seems too thick. The macaroni should be lightly coated in a peppery sheen. Add a pinch of salt, toss, and heap onto a plate.

Momofuku Chickpea Hozon

Hozon is a fermented, stone-ground seasoning made in the style of miso paste. Chickpeas provide a sweetness and lightness to this seasoning while also allowing for tremendous depth. Use it in every way you would a traditional miso paste or savory seasoning, as well as mixed with other umami-rich foods like vinegars, mushrooms, tomatoes, cheeses, and meats.

Hozon is also available to purchase at Peach Mart.