Name: Cacio e Pepe Noodles With Miso
Yield: Serves 4
Ingredients: 26 ounces (750 g) Easy Homemade Noodles (cut, but not cooked) or store-bought fresh noodles; 6 tablespoons (85 g) salted butter, cubed; 1 tablespoon freshly ground black pepper, plus extra to serve; 2 tablespoons white (shiro) miso; 2 ounces (60 g) pecorino, finely grated; Sea salt, to season

Cacio e pepe noodles with miso on a black plate with some pepper and Pecorino on the side.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Miso paste gives this take on the classic Roman pecorino-and-pepper pasta an extra savory, satisfying bite.

Recipe notes

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