Cacio e Pepe Udon Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
International
Cacio e Pepe Udon Noodles
Description
The Cacio e Pepe Udon Noodles recipe uses thick wheat noodles, either fresh or frozen udon, which are cooked briefly and then coated in a sauce blending white miso paste, butter, black pepper, and Parmesan cheese. The miso paste, whisked into reserved pasta cooking water, creates a flavorful liquid base, and combined with butter and cheese, it forms a creamy, savory sauce. Black pepper is toasted slightly in butter to release its aroma before tossing with the noodles. The final garnish of extra cheese, pepper, spring onion, and furikake adds texture and layers of flavor. This preparation results in noodles that are rich with a balanced salty and peppery profile, with a soft but substantial bite from the udon.
The dish is versatile and can be served as a satisfying main or a side for those interested in fusion noodle recipes. The seasoning encourages savoring the contrasting creams and umami from miso and Parmesan.
Spring onion and furikake sprinkled on top introduce brightness and a slight crunch, emphasizing the umami character from the miso and cheese while adding a subtle seaweed note from the furikake. The sauce consistency can be adjusted with reserved pasta water to maintain a creamy coating without drying out.
Ingredients
- 17.5 ounces wheat noodles or store-bought fresh/frozen Udon, thick-cut udon-style, hand-cut, 480 grams
- 2 tablespoons White miso paste 32 grams
- 6 tablespoons butter cut into cubes, unsalted, 80 grams
- 1 tablespoon black pepper plus more for serving, freshly ground, 6 grams
- 2 ounces Parmesan Cheese finely grated, plus more for serving, 60 grams
- Pinch salt
- spring onion for serving, finely sliced
- 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.
User Reviews
Overall Rating
5
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