https://gianhiltbrunner.ch/tags/fusion/Recent content in Fusion on Gian HiltbrunnerHugoen-us© Gian HiltbrunnerThu, 23 Jan 2025 00:00:00 +0100https://gianhiltbrunner.ch/posts/ramen-cacio-e-pepe/Thu, 23 Jan 2025 00:00:00 +0100https://gianhiltbrunner.ch/posts/ramen-cacio-e-pepe/<p>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&rsquo;s quick, luxurious, and endlessly satisfying.</p> <h2 id="ramen-cacio-e-pepe">Ramen Cacio e Pepe</h2> <p>Makes 1 serving</p> <ul> <li>130 grams fresh ramen noodles (use <a href="https://gianhiltbrunner.ch/posts/tokyo-style-noodle/">Tokyo-style noodles</a>)</li> <li>40-50 grams Pecorino Romano cheese, finely grated</li> <li>1-2 teaspoons whole black peppercorns, coarsely ground or cracked</li> <li>2-3 tablespoons reserved pasta cooking water</li> <li>Salt for pasta water</li> </ul> <h3 id="steps">Steps</h3> <ol> <li> <p><strong>Toast the pepper</strong>: In a large skillet over medium heat, toast the cracked black pepper for 1-2 minutes until fragrant. Don&rsquo;t burn it.</p>