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Cacio e Pepe Ramen

A variation on a pasta classic, using noodles
From: www.pepper.ph SERVES 1-2

1 cup water
1 tbsp olive oil
2 tbsp unsalted butter (Anchor is my preferred brand locally)
1 pack Instant Ramen Noodles, ditch the spices and oil for another day
1 cup cheese Parmesan or Pecorino, plus more set aside
Freshly ground black pepper

Add water, olive oil, butter, and a few grinds of fresh pepper in a pan over medium heat. Eyeball the butter–it should melt and everything should combine.

Add the cup of cheese and use a big spoon (or Chang uses chopsticks) to stir.

When combined, add the noodles into the liquid and agitate them (move them around). What I like to do is get a spoon and baste the noodles (scoop the liquid onto the noodles). If it looks like too much liquid, you can scoop some out.

After around 3-4 minutes, the noodles should look separated and rehydrated (think instant pancit canton looking), and the liquid should’ve been sucked in by the noodles.

You can add more cheese if you wish, and definitely more pepper (I like topping it with an over easy egg and bacon).