MISO CACIO E PEPE UDON

Cacio e pepe is pretty much grown up mac n cheese and I think that is why it's such a viral favourite. I've given this Italian classic a Yōshoku (Western influenced Japanese cuisine)makeover. Whipped up in no time, this super easy and simple dish uses up all your store cupboard staples and is easy on the funds. You can use any type of noodle for this but I love the thickness and chewiness of an udon.

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MISO CACIO E PEPE UDON

SERVES:2 MADE IN: 10-15MINS /DIFFICULTY:Easy Peasy/Meaty if using non vegetarian pecorino

INGREDIENTS

1 tbsp vegetable or corn oil

30g unsalted butter

1 tbsp miso

2 tbsp soy sauce

1 tbsp black pepper, ground

50g pecorino or parmesan

300g udon noodles

Shichimi Togarashi or chilli powder, to garnish, optional, (I used Momofuku’s spicy seasoned salt)

Furikake, to garish, optional

METHOD

1. Cook the udon noodles following the packet instructions. Drain the noodles, keeping 60ml of the water. Set aside.

2. Heat the oil in a large frying pan over a low heat before melting the butter. Add the miso and break it up using the back of a spoon. Stir until the butter begins to foam and the miso is well incorporated.

3. Add the soy sauce, black pepper and noodle water before adding the noodles. Constantly stir as the sauce starts to emulsify to keep it from burning. Continue cooking until it becomes thick and saucy.

4. Scatter the pecorino over the top and allow it to sit for 30 seconds or until the cheese starts to melt.

5. Once melted, toss everything together and serve. Top with more cheese, chilli powder and furikake for some extra kick and crunch.