Cacio E Pepe Ramen

by ashervivi88 in Cooking > Pasta

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Cacio E Pepe Ramen

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Literally meaning 'cheese and pepper,' cacio e pepe takes mac and cheese to a whole new level! This ramen version is cheap, easy, and sinfully decadent-- the perfect gourmet dorm food. Inspired by Chef David Chang's Mind of a Chef version, I decided to make my own adaptation using my favorite cacio e pepe recipe from epicurious.com, which uses two different kinds of cheese. It took a bit of trial and error, but the result is incredible.

Gather Your Ingredients

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1 cup of water

3 tablespoons butter

Freshly ground black pepper

Package of instant ramen noodles (I'm using one of my favorite Korean brands. Make sure to keep packets for later use)

3/4 cup of grated parmesan (Don't use the powdered Kraft parmesan! Fresh parmesan is waay better, trust me!)

1/3 cup of grated pecorino cheese

Start Sauce

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Melt the butter over medium heat until slightly browned and toasted. Watch it carefully! It should smell awesome by now. Then, add the water and a few grinds of freshly grated black pepper and turn the heat down to low.

Add Cheese

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Add the pecorino and parmesan cheese in handfuls and stir until melted and thoroughly combined.

Make sure the butter mixture isn't too hot! Wait a bit if the mixture still is bubbling or looks hot, because the cheese protiens will break at a high temperature and will clump into a rubbery mess.

Add the Ramen Noodles

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Put the ramen noodles in the pan and stir to break up the noodles and coat them. The noodles will begin to cook and will loosen.

Enjoy!

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After a few minutes, the noodles will be completely separated and will suck in the liquid instead of floating in the liquid. Serve, adding cheese and pepper to taste. I put an over-easy egg on the top, and it looks gorgeous!

Enjoy! :D

My sources were Mind of a Chef, Epicurious.com, and pepper.ph