Cook Along with Angie & Chef Tessa: Cacio e Pepe Ramen

April 18, 2022

Cook Along with Angie & Chef Tessa: Cacio e Pepe Ramen

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Cacio e Pepe Ramen

By Chef Tessa Turcotte-Novosedlik


  • 1 package Ramen Noodles
  • 1 1/4 cup Water
  • 2 tbsp Unsalted Butter
  • 3.4 cup Pecorino, grated
  • 2 tbsp Parmesan, grated


  • In a medium sized saucepot over medium-high heat, bring the water and ramen noodles to a boil, stirring every minute or so with a fork or tongs to loosen the noodles as they cook. Continue cooking until the noodles are soft and about ¼ cup of liquid remains.
  • Turn the heat down to low and add the butter and black pepper and toss together. If the pasta seems dry, add water a tablespoon at a time.
  • Remove from heat and slowly add in the grated pecorino cheese, adding more as it melts. If the pasta is too thick, add more water to the mixture. Season with salt, garnish with grated parmesan and serve.

Yields to: 2 servings

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