Cacio e Pepe Ramen

February 22, 2018

Cacio e Pepe Ramen

We’re telling you what: cheesy noodles are NOT just for macaroni. Step right up to a crazy twist on this roman mac-n-cheese dish, Cacio e Pepe, using our Fresh Ramen noodles. Break out the red wine and chopsticks!

Remember to use the noodle water; it breaks down the cheese and emulsifies both into a silken sauce.

Chef Jon Silveira

Serves 2 as hardy entrée; serves 3 as small plate

Active Prep Time: 
20 minutes


1 9oz package of Dumpling & Strand’s Fresh Ramen
2 tablespoons olive oil
2 ounces shredded Pecorino Romano
2 ounces shredded Parmesan
Salt to taste
Fresh cracked black pepper


1. Start a large stock pot of 4 qts of water to boil. Add 3 tsp of salt to water.
2. Once the water is up to a VIGOROUS ROLLING BOIL, drop noodles into boiling water. Boil noodles for :30 less than the directions indicate, then rinse in cold water, drain and set aside.
3. In a medium sauté pan add the olive oil.
4. Stir ¼ c of the cooking water to the olive oil.
5. Add noodles to the pan, turn to high heat and mix gently.
6. When the liquids boil, add the cheeses and pepper.
7. Immediately remove pan from heat and continually toss the noodles and sauce, making sure that the cheese and water become emulsified and cling to the noodles.
8. Season with salt to taste.
9. Transfer to plates or bowls. Add fresh cracked pepper
10. Serve immediately. And always share with family and friends!

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