This is not the most attractive dish you will ever make - but it is quite tasty and very simple. I may have a slight bias based on how much I love the combination of pecorino and fresh pepper, though.
Makes 2 servings.
Ingredients:
- 2 cups water
- 3 tbsp. butter
- 1 tbsp. olive oil
- 2 cups grated pecorino Romano
- freshly ground black pepper (to taste)
- 2 packages instant ramen, seasoning packets discarded
Directions:
Combine water, butter, oil, and "a healthy dose" of fresh black pepper in a saucepan over medium heat. Bring it all to a boil. Stir. Reduce heat so the mixture simmers quickly and steadily. Stir in the cheese, then immediately add the noodle bricks and keep stirring so the cheese doesn't clump up.
Once the noodles start separating, stir them constantly. If it looks like there is way more liquid than the noodles will absorb, pour some out. After 3 or 4 minutes, the noodles should be loose and rehydrated. Most of the liquid should be gone.
Split the noodles between two serving bowls. Grind more black pepper over each, and more cheese if desired.
Chang notes - and I'll back it up - that this should be eaten quickly. After awhile the lovely goopy cheese sauce thickens up so much that it turns the ramen into a sticky brick.
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