Level up Cacio e Pepe with Miso
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
The challenge with Cacio e Pepe is getting that flavorful silky yet light sauce coating on all your noodles without getting clumps and glops of cheese all over your utensils and throughout the sauce. Miso helps with the sauce consistency, but the real trick is making a paste with some cold water and cheese and then drizzling a little pasta water in while whisking to create an emulsion of sorts. I saw this procedure first from Smitten Kitchen and haven’t looked back since. The addition of miso paste makes this quite a bit more interesting and gives the whole dish an umami back note that would otherwise be missing.
Before it is brought up, I know a clove of garlic is not traditional, but it sure is delicious, and I take creative liberties where deliciousness is concerned. Enjoy! – Chef Nikki
Ingredients
- 2 pkgs dried Ramen Noodles (discard seasoning packet)
- 4 oz Pecorino Romano, finely grated
- 1 Tbsp White Miso Paste
- 4 Tbsp Cold Water
- Tons of fresh black Pepper
- Kosher Salt – To Taste
- 1 small clove garlic, finely grated on microplane (optional, but an excellent addition)
- Reserved Pasta Cooking Water
Directions
In the bowl of a food processor add the pecorino, black pepper and garlic. With the bowl running drizzle in 4-5 tbsp cold water, until a paste begins to form. Set aside in a large bowl.
Boil your noodles.
Just before the ramen noodles are done take about a tablespoon of the pasta cooking water and whisk it into the paste. Slowly add more water as necessary until a creamy sauce develops. Season with salt and even more black pepper, add your pasta and toss to coat. Add additional Pecorino Romano to serve.
