This Ramen Cacio E Pepe is anything but traditional! Swap out spaghetti noodles for some instant ramen and you'll have the ultimate Asian-Italian fusion meal! This peppery noodle dish is not one to miss!
As a self-proclaimed pasta AND ramen aficionado, you can trust me when I say this is one of the best versions of cacio e pepe. Cacio e pepe is a traditional Roman dish that translates to "cheese and pepper." It is made by tossing pasta with fresh cracked black pepper and two cheeses, Pecorino Romano and Parmigiano-Reggiano.
This version uses ramen noodles and their luscious starch to create an Asian-Italian fusion meal. Also, this version is vegan, so we use vegan parmesan in place of the Italian cheeses. If you are a dairy-consumer, feel free to use the regular cheeses! Cooking the noodles with the pepper in the Instant Pot causes the pepper to become even more intense and infused within the noodles!
Why you'll love this recipe
- Fun Asian-Italian Fusion - Asian food and Italian food are two of my favorite kinds! So why not put the two together?
- So quick & easy - The cook time for this is only two minutes & the steps are all simple and straightforward!
- Only five TOTAL ingredients! Cheese, pepper, a little butter, noodles, and salt!
What you need for this recipe
Ingredients & Substitutions:
- Instant Ramen - Just the regular cheap instant ramen blocks. (Maruchan or Top Ramen is my favorite). Discard the seasoning packet (or save for other uses).
- Black Pepper - I bought whole black peppercorns and ground them myself. However, you can buy it pre-ground. Try to get a coarsely ground version.
- Vegan Parmesan - There are a few different brands of pre-shredded parmesan. Those will work fine. However, if you can find the block that you have to grate yourself, that is the best. I used VioLife.
- Vegan Butter - I use Earth Balance, but any kind will work
- Salt
Equipment:
How to make this recipe in the Instant Pot
Step 1: Prepare
If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife.
Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup.
Step 2: Pressure Cook
Turn the Instant Pot to 'sauté' and allow it to heat up.
Add ½ tablespoon of ground pepper to the pot and toast it without using any oil or butter for about 1 minute.
Then, place the block of instant ramen in and cover with 1 cup of water.
Close the lid and set the valve to sealing. Pressure cook on HIGH for 2 minutes. Quick release the steam when the timer is done.
Step 3: Finishing Touches
Remove the lid from the Instant Pot and stir the noodles. There should be a bit of water still in the pot, but the noodles will absorb it.
Add vegan butter and vegan parmesan to the noodles and combine well.
Season with salt to your liking and stir until the pasta has absorbed all of the peppery liquid.
Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives.
How to make this recipe on the stovetop
Step 1: Prepare
If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife.
Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup.
Step 2: Cook
Place a medium sized pot or pan on the stove and heat it to a medium-high heat.
Add ½ tablespoon ground black pepper and toast for about 1 minute, stirring continuously.
Add 1 cup of water to the pan or pot and bring it to a light boil. Add in the instant ramen block and simmer until noodles are cooked through. About 3 minutes.
Step 3: Finishing Touches
Simmer the noodles until the majority of liquid has been absorbed.
Stir in the vegan butter and vegan parmesan until well combined.
Season with salt and, if needed, more black pepper.
Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives.
Expert Tips
- Feel free to add extra cheese or pepper if you like! If using the Instant Pot method, I would not recommend adding extra pepper until the end. The pressure cooking process makes the ½ tablespoon of pepper very intense.
- To make it even creamier (albeit, less authentic) try adding some non-dairy milk or cream cheese!
- Easily double or even triple this recipe. Multiply the ingredients by 2 or 3 (or more!) but don't change the cook time for the Instant Pot.
- Add a little more Asian flavor by mixing in some white miso paste.
Recipe FAQs
Aside from using a vegan parmesan, miso paste or ground up cashews can work very well. For a sauce like this, I recommend boiling and blending the cashews to get a soft sauce.
Cacio e pepe translates directly to "cheese and pepper"
If you don't eat it all in one sitting like I did, it should last up to four days in the fridge in an air-tight container.
If you enjoyed this recipe, you may also like:
Vegan Beef Ramen Noodle Stir Fry
Vegan Portobello Steak Au Poivre
📖 Recipe
Vegan Ramen Cacio E Pepe
Equipment
- Instant Pot/Pressure Cooker or Pot
- Spice/Coffee Grinder or Mortar & Pestle
- Microplane or Cheese Grater
Ingredients
- 1 block Packaged ramen noodles
- ½ tablespoon Coarse ground black pepper
- 1 cup Water
- 1 tablespoon Vegan butter
- ½ cup Vegan parmesan
- ½ teaspoon Salt
- pinch of Chopped chives
Instructions
Instant Pot Instructions
- If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife.
- Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup.
- Turn the Instant Pot to 'sauté' and allow it to heat up.
- Add ½ tablespoon of ground pepper to the pot and toast it without using any oil or butter for about 1 minute.
- Then, place the block of instant ramen in and cover with 1 cup of water.
- Close the lid and set the valve to sealing. Pressure cook on HIGH for 2 minutes. Quick release the steam when the timer is done.
- Remove the lid from the Instant Pot and stir the noodles. There should be a bit of water still in the pot, but the noodles will absorb it.
- Add vegan butter and vegan parmesan to the noodles and combine well.
- Season with salt to your liking and stir until the pasta has absorbed all of the peppery liquid.
- Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives.
Stovetop Instructions
- If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife.
- Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup.
- Place a medium sized pot or pan on the stove and heat it to a medium-high heat.
- Add ½ tablespoon ground black pepper and toast for about 1 minute, stirring continuously.
- Add 1 cup of water to the pan or pot and bring it to a light boil. Add in the instant ramen block and simmer until noodles are cooked through. About 3 minutes.
- Simmer the noodles until the majority of liquid has been absorbed.
- Stir in the vegan butter and vegan parmesan until well combined.
- Season with salt and, if needed, more black pepper.
- Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives.
Notes
- Feel free to add extra cheese or pepper if you like! If using the Instant Pot method, I would not recommend adding extra pepper until the end. The pressure cooking process makes the ½ tablespoon of pepper very intense.
- To make it even creamier (albeit, less authentic) try adding some non-dairy milk or cream cheese!
- Easily double or even triple this recipe. Multiply the ingredients by 2 or 3 (or more!) but don't change the cook time for the Instant Pot.
- Add a little more Asian flavor by mixing in some white miso paste.
- Nutrition Information is for 1 serving, which is ½ of this recipe.
- Calories: 290 cal
- Total Fat: 15.5 grams
- Total Carb: 32 grams
- Protein: 4 grams
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