"Ramen noodles bring a bouncy twist to this classic Roman pasta dish. You'll want the black pepper to be very coarse so that it can infuse the butter and achieve that fruity heat without burning. Cacio e pepe ramen. This is a little twist on the classic Roman dish using ramen noodles. I find myself having fresh ramen noodles often. They are bouncy, and they go really well with the kind of buttery, fruity pepper notes of this lovely, classic Italian dish."
"I'd say the big trick to this is slightly undercooking the ramen noodles. You still want a little bit of a bite to them, and they could finish cooking in the sauce. Gradually sprinkle in your grated Parmesan until you have a silky smooth and very luxurious sauce. You should get that salty bite from the Parmesan, and that nice tingle of heat from the black pepper."
Ramen noodles bring a bouncy twist to classic Roman cacio e pepe, pairing well with buttery, fruity pepper notes. Use very coarse black pepper so it can infuse butter and deliver fruity heat without burning. Slightly undercook the fresh ramen so the noodles retain a bite and finish cooking in the sauce. Gradually sprinkle grated Parmesan into the pasta and sauce until a silky, smooth, luxurious emulsion forms. Parmesan provides a salty bite while the coarse black pepper contributes a pleasant tingle of heat. Gradual cheese incorporation prevents graininess and yields a cohesive, glossy sauce that clings to the bouncy noodles.
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