Cacio e Pepe–Style Udon with Black Pepper, Sesame, and Charred Summer Squash
Davis Whitehead·25 min·Serves 2A pepper-forward, glossy bowl of udon inspired by cacio e pepe, boosted with nutty sesame and ribbons of summer squash charred in a hot pan for real depth. The squash solves the classic summer-squash problem—no watery blandness—by searing hard until browned, then getting folded into the creamy, starchy sauce. Fast enough for a weeknight, impressive enough to serve as a main with a crunchy slaw on the side.
- noodles
- quick
- vegetarian-optional
- weeknight
Ingredients
- Noodles + Squash
- •Udon noodles, 250 g (about 8–9 oz) (use gluten-free udon or wide rice noodles if desired)
- •Summer squash (zucchini or yellow), 300 g (about 2 medium), cut into 6–8 mm half-moons or ribbons
- •Neutral oil, 15 g (1 Tbsp)
- •Kosher salt, 3 g (1/2 tsp), plus more for noodle water
- Pepper–Sesame “Cacio e Pepe” Base
- •Freshly ground black pepper, 4 g (about 1 1/2 tsp), plus more to finish
- •Toasted sesame seeds, 12 g (1 Tbsp)
- •Toasted sesame oil, 5 g (1 tsp)
- •Unsalted butter, 20 g (1 1/2 Tbsp) (or vegan butter 20 g)
- •Grated Parmesan, 45 g (about 1/2 cup), finely grated (or nutritional yeast 12 g for a vegan-leaning swap)
- •Pecorino Romano, 15 g (about 2 Tbsp), finely grated (optional; replace with more Parmesan if you like)
- •Garlic, 1 clove (5 g), finely grated or minced (optional)
- •Starchy noodle cooking water, 120–180 g (1/2–3/4 cup), as needed
Instructions
Char the squash
Heat a cast-iron pan over medium-high until very hot; a drop of water should skitter and evaporate quickly.
Toss the summer squash with neutral oil and 3 g (1/2 tsp) salt. Add to the pan in a single layer and cook, undisturbed, until deeply browned on the first side, 2–4 minutes. Flip and brown the second side 1–2 minutes more. You’re looking for browned edges and a drier, slightly chewy texture—not pale and steamy. Transfer to a plate.
Cook noodles
Bring a pot of well-salted water to a boil. Cook udon until just tender with a slight bite. Reserve 240 g (1 cup) cooking water, then drain.
Make the pepper–sesame sauce
In the now-empty pan (heat on medium-low), add butter (and garlic, if using). When the butter is melted and foamy but not browned, add black pepper, sesame seeds, and sesame oil; stir 20–30 seconds until fragrant.
Add the drained noodles and 120 g (1/2 cup) reserved noodle water. Toss vigorously until the noodles look glossy.
Turn heat to low. Add Parmesan (and Pecorino if using) in 2–3 additions, tossing constantly. Add more noodle water a splash at a time until you get a creamy sauce that clings and lightly pools at the bottom. If the sauce tightens or clumps, it needs more water and gentler heat.
Finish
Fold in the charred summer squash and toss just to warm through. Taste and adjust with more black pepper and a pinch of salt if needed.
Serve immediately while the sauce is silky and the pepper smells floral and spicy.
Tip: If you want extra crunch, hold back a small handful of squash and scatter it on top after plating.
Notes
Technique note for squash: the key is a hot pan and space—crowding makes it steam and taste bland. If your udon is very thick, cut it into shorter lengths after draining for easier tossing.
Dairy-leaning swaps: Vegan butter + nutritional yeast makes it more savory than cheesy and slightly less elastic; use the full 180 g (3/4 cup) noodle water range to keep it saucy.
Storage: Best eaten immediately. Leftovers reheat with a splash of water in a pan over low heat until glossy again.