5-ingredient miso cacio e pepe with squash noodles

5-ingredient miso cacio e pepe with squash noodles

Based on 3 ratings

"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

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1 kg
butternut squash
4 tbsp
butter
1 tbsp
pepper
tbsp
white miso paste
80 g
Pecorino cheese
salt
MetricImperial

Utensils

cutting board, knife, spiralizer, frying pan, spatula, tongs, grater

How-To Videos

how-to-prepare-butternut-squash

How to prepare butternut squash

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-grate-cheese

How to grate cheese

Nutrition per serving

Cal615
Fat35 g
Protein20 g
Carb65 g
  • Step 1/2

    Peel squash and spiralize into noodles.
    • 1 kg butternut squash
    • cutting board
    • knife
    • spiralizer

    Peel squash and spiralize into noodles.

  • Step 2/2

    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!
    • 4 tbsp butter
    • 1 tbsp pepper
    • 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!

    5-ingredient miso cacio e pepe with squash noodles

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