Ingredients

Method

• 100 g ramen noodles
• 2 free-range egg yolks
• 100 g Parmigiano Reggiano, finely grated, plus extra for serving  
• sea salt and freshly ground black pepper, to taste 

Method

Ingredients

1. Boil the noodles according to package instructions. Drain, reserving 2–3 T of the cooking water.
2. Combine the egg yolks, Parmesan and black pepper, then whisk in the reserved cooking water. Stir in the noodles.
3. Check the seasoning and sprinkle over more Parmesan before serving.
Cook’s note: Salt the water as you would when making pasta, this means you won’t have to add extra salt later. 

Find more parmigiana reggiano recipes here

Recipe and production: Bianca Jones

Photography and videography: Sadiqah Assur-Ismail

Fresh Parmigiano Reggiano is the difference between an average home-cooked meal and a gourmet dish. This medium-fat hard cheese is made from cow’s milk, has a sweet-salty flavour with fruity, buttery notes, and a crumbly texture. It's perfect in a rich, creamy cheese custard piped into savoury profiteroles, and takes weeknight ramen noodles to the next level in a cacio e pepe base made with grated Parmigiano Reggiano, and of course, a few extra shavings over the top! Whether you're creating elegant appetisers or elevating simple comfort food, Parmigiano Reggiano transforms everything, proving that one exceptional ingredient is all you need to turn ordinary into extraordinary.

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