Cacio e Pepe Ramen

David Chang is chef extraordinaire, restaurateur, and owner-creator or Momofuku Restaurants in New York City, Toronto, and Sydney. He’s creative and amazing and it featured on The Mind of a Chef. On an episode he made cacio e pepe ramen and I attempted this with my nouveau skills.

Make sure your cheese melts, as in melt-melts.

Ramen noodle (i.e., Neoguri, Ichiban, Shin Ramen, etc.)
1 cup of water from boiling the noodles
2 cups Pecorino Romano cheese, finely grated or already grated
1 cup Parmesan cheese, finely grated or already grated
6 tablespoons unsalted butter (3/4 stick), cut into tablespoon-size pieces
2 teaspoons coarsely ground black pepper

In a pot, bring the water to a boil, enough to cook the ramen. Boil for 2 minutes.

In another pot, take 1 cup of boiled water from the noodles and add the cheeses, butter, and pepper. Melt it all away under low heat. After all have melted-melted, add the noodles. Optional: add 1/2 the packet of soup base.


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