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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 Servings
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. Bring a large pot of water to a boil, then cook the noodles for about 3 minutes.
  2. Drain the noodles and reserve 3/4 cup plus 2 teaspoons (200 milliliters) of the cooking water.
  3. Whisk the miso into the reserved cooking water until well incorporated and set aside. Set the noodles aside, too.
  4. 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.
  5. Add half of the miso liquid, noodles and the remaining butter. Add the Parmesan and season with a pinch of salt.
  6. 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.
  7. Transfer to a serving platter and top with extra pepper, Parmesan, spring onion and furikake.