Momofuku Chef Makes Miso Cacio e Pepe

There are few things better than Cacio e Pepe - it's basically grown up Mac n Cheese. We take this version to the next level by swapping out cheese for miso. The extra boost of umami is key.
It's a version of a dish we used to serve at Momofuku Nishi and Chef Max Ng, Culinary Director of Momofuku, has adapted it for home cooks with our dried noodles.
Be sure to use unsalted butter or your noodles will end up too salty. This recipe serves 1, and it’s best not doubled.
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[@pahrnic]

I didnt have Miso so used Parmigiano and all i gotta say is WOW!!! so easy, so fast, so delicious!!! Keep these videos coming I love them.

[@joeroberts2156]

White miso actually does taste a looooooot like parmigiano

[@Emdubyu]

From their website. Yum!!
INGREDIENTS
1 tablespoon olive oil
2 tablespoons butter (unsalted)
2 tablespoons white miso (try to find one of the creamier, higher-quality misos)
1 pack Momofuku Soy & Scallion Noodles
1 tablespoon black pepper

[@mattargao5346]

This was soooo good

[@edwardneal2363]

Thanks - that is an interesting looking pan - is it carbon steel?

[@alcalaallie]

Quantities of all the ingredients would be helpful!

[@abrcdyefaghn]

It’s on their website!

[@jiv32]

use feelings

[@LivinhItUp]

If you know anything about Dave Chang and his cooking philosphies, he'll be the first to tell you cooking is all about trial and error first. He can provide you all the steps and exact recipes, but your palette is the real measuring tool. Start with a little less, then go from there.

[@alcalaallie]

@@LivinhItUp Thank you for enlightening me about David Chang and his philosophies. If you hadn’t said anything, I would be helpless and wandering. I really needed this push to make my own packet ramen cacio e pepe.