Cacio e Pepe Ramen

Name: Cacio e Pepe Ramen
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: Salt and freshly coarsely ground black pepper; 1 (5-ounce) package fresh ramen noodles; 2 tablespoons unsalted butter; 3/4 cup finely grated Parmesan

By Andy Baraghani

Updated Oct. 8, 2024

Cacio e Pepe Ramen — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Rating: 4(371)
Comments: Read comments

Ramen noodles bring a bouncy twist to this classic Roman pasta dish. You’ll want the black pepper to be very coarse so that it can infuse the butter and achieve that fruity heat without burning. If you have a pepper mill, make sure to turn it to the coarsest setting. You can also crush the peppercorns using a flat bottomed mug or cast iron pan. If you can’t find fresh ramen noodles (which have the best bounce), you can also use the dried instant ramen noodles that come in a 3-ounce pack, discarding the seasoning packet it comes with.

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Ingredients

Yield:1 serving

Salt and freshly coarsely ground black pepper
1(5-ounce) package fresh ramen noodles
2tablespoons unsalted butter
¾cup finely grated Parmesan

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of lightly salted water to a boil. Add the ramen and cook until slightly under done, so that they finish cooking in the sauce, about 2 minutes. Drain, reserving 1 cup of the cooking water.
Step 2
Melt the butter in a medium skillet over medium heat.
Step 3
Add 1 teaspoon pepper and cook, swirling the pan until the pepper is toasted and fragrant, about 1 minute.
Step 4
Using tongs, transfer the noodles to the pan along with ⅓ cup of the cooking water. Gradually sprinkle in the cheese while vigorously mixing the noodles with the tongs until the cheese, pasta water and butter form a glossy smooth sauce that clings to the noodles, about 1 minute.
Step 5
If the noodles look dry, add a splash of the cooking water. Taste a noodle or two and season with salt, if needed. Transfer to a bowl and top with more pepper.

Ratings

4 out of 5

371 user ratings

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Comments

Tom8 months ago

This made me laugh out loud. I have been making this for years!! It is my go to midnight snack since I always have these things in the fridge. At first my husband couldn’t believe what I was doing. He has now come around. In a pinch I have used the grated parm that comes in a plastic shaker and spray butter.

c8 months ago

This recipe is dangerous. So easy and delicious that I’m not sure if I have the power not to make it all the time. Bravo!

Michal M8 months ago

This dish is called Pasta in Bianco in Italy . One of my favourite recipe when I have nothing left in the fridge but Parmesan cheese and butter .I love the addition of Ramen noodles in this new variation bon Appetito

Mb2 weeks ago

Made some garlic shrimp on the side and tossed some baby spinach in to make an amazing dinner.

Pen1 month ago

Suggest making the cheesey pepper sauce in the saucepan before adding to the pasta or noodles. In the pan, gradually add the pasta water so the sauce is smooth and not too watery. Variations - half and half pecorino and Parmesan, baby spinach and or peas

Amy2 months ago

Great recipe, addictive for sure. David Chang did a great variation of this on season 1 of "The Mind of a Chef," PBS. Fun show narrated by Anthony Bourdain.

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