Instant Ramen Cacio e Pepe
Recipe type: Entree
Cuisine: Japanese/Italian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2 people
David Chang's Instant Ramen Cacio e Pepe - a genius recipe made in about 10 minutes.
  • 2 cups water
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • + black pepper (I used ¾ teaspoon)
  • ½ cup pecorino Romano
  • 2 packages of instant ramen, seasoning packets set aside
  1. In a large sauce pan, bring the water, butter, olive oil, and pepper to a boil.
  2. Once the butter has completely melted, reduce the heat to a simmer and add the cheese. Using chopsticks, stir constantly until the cheese has melted. (I found that using chopsticks vs a wooden spoon globs the cheese less). Immediately add the ramen bricks and continue stirring so the cheese doesn't clump.
  3. Continue to stir and turn the noodles bricks until the noodles separate. Once separate, you want to constantly stir to develop a creamy sauce, approximately 3½ - 4 minutes. (You can pour some of the liquid out if you're getting close to the 3½ - 4 minute mark and you still have a lot of liquid left).
  4. Divide the noodles among two bowls, grind a good amount of fresh ground pepper over top, and some extra cheese if you like. Serve immediately and enjoy!
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