Ramen Noodle Cacio e Pepe with Miso Butter and Pecorino

Miso Butter:
3T white miso
1lb room temp butter

Add the miso and butter to a food processor and pulse until evenly combined. Reserve. You will only need 1T of the miso butter per serving. The rest will hold for 1 month in your fridge. The remainder can be used in other applications such as finishing risotto, cooking shellfish, or roasting vegetables.

For the noodles:
Boil good quality ramen noodles until tender in heavily seasoned water (Sun Noodle Company makes a great product if you’re not making your own.) As the noodles are cooking, grind a generous amount of cracked black pepper into a saute pan (roughly 1T per serving) and lightly toast on low heat. When the noodles are tender, add them to the saute pan with the pepper. Then add 1T miso butter and 1/2c of the noodle cooking water. Grate 1/2-3/4 c grated pecorino cheese to the pan and agitate the noodles in the pan oven medium heat so that the water, butter, and cheese emulsify, creating a sauce. Place noodles into bowl and finish with more grated cheese.