Cacio e Pepe Udon Recipe
An original fusion of Italian and Japanese cuisine: soft udon noodles topped with a creamy Pecorino Romano cheese sauce and seasoned with freshly ground black pepper. A simple, quick, and ultra-comforting dish.
- Author
- iRASSHAi
- Prep Time
- 5 minutes
- Cooking Time
- 10 minutes
- Servings
- 1
- Kitchen
- Italian
Ingredients
- 200 g fresh udon noodles
- 50 g grated Pecorino Romano cheese
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper (or more to taste)
- Salt for noodle water
- Optional: a little butter for extra creaminess
Directions
- Cook the udon noodles in a large pot of boiling salted water according to the package directions (usually 8–10 minutes for fresh udon). Drain, reserving about 2 ounces of the cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the black pepper and toast it lightly to release the aromas.
- Remove from heat, add the noodles to the pan with the pepper. Gradually add the grated Pecorino cheese, stirring vigorously with a little of the reserved cooking water to obtain a creamy, smooth sauce.
- If the sauce is too thick, add a little more cooking water to coat the noodles well.
- Serve immediately, with a sprinkling of freshly ground black pepper and a drizzle of olive oil if desired.
