Cacio e Pepe Udon Noodles
A recipe for Cacio e Pepe Udon Noodles from the cookbook, This is a Book About Noodles! Thick and chewy noodles are paired with a creamy miso cheese sauce.
Servings 4 Servings
Ingredients
- 17.5 ounces (480 grams) thick-cut udon-style Hand-Cut Wheat Noodles or store-bought fresh/frozen Udon
- 2 tablespoons (32 grams) white miso paste
- 6 tablespoons (80 grams) unsalted butter cut into cubes
- 1 tablespoon (6 grams) freshly ground black pepper plus more for serving
- 2 ounces (60 grams) Parmesan cheese finely grated, plus more for serving
- Pinch salt
- Finely sliced spring onion for serving
- Furikake for serving
Instructions
- Bring a large pot of water to a boil, then cook the noodles for about 3 minutes.
- Drain the noodles and reserve 3/4 cup plus 2 teaspoons (200 milliliters) of the cooking water.
- Whisk the miso into the reserved cooking water until well incorporated and set aside. Set the noodles aside, too.
- Place a pan over medium heat and add half the butter. Once the butter has melted, add the black pepper and cook for about 30 seconds, or until fragrant.
- Add half of the miso liquid, noodles and the remaining butter. Add the Parmesan and season with a pinch of salt.
- Toss the noodles in the pan until well coated, creamy and the cheese has melted. Add a little more of the miso liquid if it is too dry and continue to toss.
- Transfer to a serving platter and top with extra pepper, Parmesan, spring onion and furikake.