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20-minute noodles · 10 minutes

Cacio e Pepe Ramen

Instant ramen noodles, minus the packet, are thin, springy and starchy enough to make a proper cacio e pepe sauce in under 10 minutes.

Prep
3 min
Cook
7 min
Total
10 min
Serves
2
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VegetarianEgg-freeStovetop

Instant ramen noodles turn out to be great for cacio e pepe. They’re thin, they cook in two minutes, and they shed lots of starch into the water, which is exactly what you need to turn grated cheese into a smooth sauce instead of a clump. Throw away the seasoning packet; you won’t miss it.

The method is the classic one, scaled down. Toast cracked pepper in butter, cook the noodles in less water than you think, then toss them with that starchy water and the cheese off the heat. It’s a cheap, fast, slightly ridiculous late-night bowl that tastes far better than it has any right to.

The recipe

Cacio e Pepe Ramen

Prep 3 min · Cook 7 min · Total 10 min · Serves 2

Ingredients

Tap to tick off as you go.

Method

  1. Step 1: Toast the pepper

    Bring 3 cups of water to a boil in a small pot. Meanwhile, melt the butter in a large skillet over medium-low heat, add the pepper and let it sizzle gently for 1 minute.

  2. Step 2: Cook the noodles

    Drop the noodle blocks into the boiling water and cook for 2 minutes, loosening them with tongs, until just tender.

  3. Step 3: Combine with the water

    Lift the noodles straight into the skillet with tongs, then add ½ cup of the cooking water. Toss over low heat for 30 seconds so the butter, pepper and water come together.

  4. Step 4: Add the cheese

    Take the skillet off the heat. Add the pecorino in three handfuls, tossing hard after each, until the sauce turns smooth and glossy. Add more cooking water by the tablespoon if it looks tight.

  5. Step 5: Serve right away

    Twirl into bowls, crack over more pepper and scatter with scallion if you like. Eat immediately; the sauce sets as it cools.

Good to know

  • Grate the cheese on the finest holes of a box grater or a Microplane. Coarse or pre-grated cheese melts unevenly and goes stringy.
  • Keep the pan off the heat when the cheese goes in. Too hot, and it seizes into clumps instead of melting into sauce.
  • Cooking the noodles in just 3 cups of water concentrates the starch, which is what makes the sauce cling.

Swaps

Pecorino romano
Vegetarian parmesan, which is milder and less salty; use a little more
Instant ramen
Fresh ramen noodles or thin spaghetti, cooked to package directions in a small amount of water
Butter
Olive oil, for a slightly fruitier, less rich sauce

Questions people ask

Is instant ramen vegetarian?

The noodles usually are, but most seasoning packets contain chicken, beef or pork extract, so discard them or buy a brand labeled vegetarian.

Why does my cacio e pepe clump?

The pan is too hot or there isn’t enough starchy water. Take it off the heat, add the cheese gradually, and keep tossing with splashes of cooking water.

Is pecorino romano vegetarian?

Traditional pecorino romano is made with animal rennet, so it isn’t. Look for a sheep’s-milk or parmesan-style cheese labeled vegetarian.

Get the scallions from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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