MISO CACIO E PEPE
There are few things better than Cacio e Pepe — it's basically grown up Mac n Cheese.
We take this version to the next level by swapping out cheese for miso. The extra boost of umami is key. It's a version of a dish we used to serve at Momofuku Nishi and Chef Max Ng, Culinary Director of Momofuku, has adapted it for home cooks with our dried noodles.
Be sure to use unsalted butter or your noodles will end up too salty. This recipe serves 1, and it’s best not doubled.
- 1 tablespoon olive oil
- 2 tablespoons butter (unsalted)
- 2 tablespoons white miso (try to find one of the creamier, higher-quality misos)
- 1 pack Momofuku Soy & Scallion Noodles
- 1 tablespoon black pepper
- Melt butter and olive oil in a pan over medium heat, being careful not to let the butter brown.
- Add miso and stir (it will be chunky). Gently let it toast as you stir and meld it with the butter and oil for about 30 seconds, being careful not to burn. Add 1½ cups of water and turn up the heat to high. Break up miso with the back of your spoon and swirl until the mixture is homogeneous. Add the sauce packet. (You won’t need the scallions for this recipe, so save them for your next noodle bowl if you want to double up on scallions.) Bring mixture to a light boil.
- Now, cook the noodles. (You will cook them for about 4 minutes total in these intervals in the same pan as your sauce.)
- Minute 1: Add uncooked noodles right in the center of the liquid and cook undisturbed for 1 minute. (Nudge the noodles slightly as you add them so they don’t stick to the bottom of the pan.)
- Minute 2: Carefully flip the noodles and let them cook for another minute. Using a spoon or tongs, continue to carefully separate the noodles as they cook.
- Minute 3: Fully separate your noodles and stir them as they cook to keep them from sticking. Stir in your pepper.
- Minute 4+: Constantly stir as the sauce starts to emulsify to keep it from burning. Continue cooking until it becomes thick and saucy.
- Serve immediately.