Ramen Cacio e Pepe

This dish brings together the simplicity of Roman cacio e pepe with the springy texture of fresh ramen noodles. The key is in the technique: toasted black pepper, starchy noodle water, and finely grated Pecorino Romano come together to create a silky, creamy sauce that coats every strand. It’s quick, luxurious, and endlessly satisfying.

Ramen Cacio e Pepe

Makes 1 serving

• 130 grams fresh ramen noodles (use Tokyo-style noodles)
• 40-50 grams Pecorino Romano cheese, finely grated
• 1-2 teaspoons whole black peppercorns, coarsely ground or cracked
• 2-3 tablespoons reserved pasta cooking water
• Salt for pasta water

Steps

1. Toast the pepper: In a large skillet over medium heat, toast the cracked black pepper for 1-2 minutes until fragrant. Don’t burn it.

2. Cook the noodles: Boil the ramen noodles in well-salted water for 1-2 minutes. Reserve about 1/2 cup of the starchy cooking water before draining.

3. Make the sauce: Turn heat to low. Add 2-3 tablespoons of pasta water to the skillet with the pepper. Add the drained noodles.

4. Add the cheese: Remove from heat. Add the grated Pecorino Romano gradually while tossing constantly with tongs. The residual heat and starchy water will create a creamy emulsion. Add more pasta water as needed to keep it silky, not clumpy.

5. Serve immediately: Plate and top with extra Pecorino and black pepper.

Keys to Success

• Use finely grated cheese: A microplane works best for creating the right texture that melts smoothly
• Work off heat when adding cheese: This prevents clumping and seizing
• Toss vigorously to emulsify: The constant motion helps create a creamy, unified sauce
• The starchy ramen water is essential: It helps create a creamy sauce that binds everything together