5-ingredient miso cacio e pepe with squash 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!