I had this dish at a Peruvian restaurant a few years ago. I don’t remember the name, but an online search leads to tallarines rojos (pasta in a tomato-based sauce), but I could be wrong. I didn’t think about it at the time, but these noodles really stood out from the rest of the menu, featuring mostly sushi and tapas-style small plates.
This dish was delicious, and I don’t remember what the cheese shavings were on top, but it was distinctively salty and tangy.
I got a crash course on Peruvian-Italian fusion food when looking up this dish, stemming from waves of Italian migration to Peru over the years. Some internet sleuthing led me to pastel de acelga (savory tart), tallarines verde (pasta in a pesto sauce), and mondonguito a la Italiana (tripe). I don’t think I’ve had any of them yet, so now I have a few new plates to try.
This is dish #2 of my attempt to find a noodle dish from every country around the world.
Notes of Currant 