Cacio e Pepe Udon Noodles
Cacio e pepe is all about the cheese and pepper and is usually served with spaghetti pasta. I’ve pumped up this very core Italian dish with some Japanese staples. Miso and furikake seasoning (toasted sesame, nori, salt and sugar) give these noodles an umami, briny hit. I’ve traded out the thin spaghetti for some thick and chewy udon to add that additional bouncy texture to harmonize with the cheese.
To get the udon thick and juicy—just how I like it—I’d recommend using a bread flour. Bread flour is higher in gluten and protein than all-purpose flour, which gives the dough more gluten, more stretch; and the udon, their iconic texture.
Serves4
Ingredients
- 17 1/2 oz (480 g) thick-cut udon-style Hand-Cut WheatNoodles
- 2 tablespoons (32 g) white miso paste
- 1 tablespoon (6 g) freshly ground black pepper, plus more for serving
- Scant 6 tbsp (80 g) unsalted butter, cut into cubes
- Generous 2 oz (60 g) Parmesan cheese, finely grated, plus more for serving
- Pinch of salt
- Finely sliced spring onion, for serving
- Furikake, for serving
DIRECTIONS
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Bring a large pot of water to a boil, then cook the noodles for about 3 minutes. Drain the noodles and reserve ¾ cup plus 2 teaspoons (200 ml) of the cooking water. Whisk the miso into the reserved cooking water until well incorporated and set aside. Set the noodles aside, too.
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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.
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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.
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