5-ingredient miso cacio e pepe with squash noodles
"Cacio e pepe is an already delicious thing, there’s no denying that. However, the addition of white miso helps create an even more velvety, savory, foolproof sauce that comes together in just about 5 minutes in one pan. The salty, rich, peppery flavor of the sauce is a perfect foil to the subtly sweet squash noodles, but of course you could boil up your favorite pasta or other noodle (ramen noodles or rigatoni could be interesting here) to swirl into the sauce; just add a tablespoon or two of pasta- or noodle-cooking water in addition. If you don’t have a spiralizer to make the squash noodles in a snap, you can also use a vegetable peeler, julienne peeler, or mandoline."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, spiralizer, frying pan, spatula, tongs, grater
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How-To Videos
How to prepare butternut squash
How to secure a cutting board
How to grate cheese
Nutrition per serving
Step 1/2
- 1 kg butternut squash
- cutting board
- knife
- spiralizer
Peel squash and spiralize into noodles.
Step 2/2
- 4 tbsp butter
- 1 tbsp pepper
- 1½ tbsp white miso paste
- 80 g Pecorino cheese
- salt
- frying pan
- spatula
- tongs
- grater
In a large frying pan over medium heat, melt butter. Add freshly ground black pepper and stir, letting toast for approx. 30 sec. Add some water, then add the squash noodles and miso. Toss to combine, then remove from heat when ready and add grated pecorino and remaining butter. Toss well until noodles are coated in the sauce, then season to taste with salt and serve immediately. Enjoy!
Enjoy your meal!
