Fuyu Cacio e Pepe Mein
Updated August 25, 2025
- Ready In
- 30 min
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Ingredients
For the fuyu butter
1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 cup unsalted butter, at room temperature
2 tablespoons grated garlic
1 tablespoon grated Parmesan
1 teaspoon MSG
1 teaspoon sugar
1 (300-gram) jar fuyu (fermented bean curd) in chile, drained and liquid discarded, see Tip
For the pasta
1½ pounds bucatini
Shaved pecorino cheese, to garnish
Nutritional analysis per serving (6 to 8 servings)
69 grams carbs; 62 milligrams cholesterol; 549 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 4 grams fiber; 104 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a rolling boil. Do not salt the water; the sauce contains enough salt from the fuyu.
- Step 2
Prepare the fuyu butter: In a small sauté pan over medium-high heat, toast the white and black peppercorns for 2 to 4 minutes. You are not looking for color, just fragrance. When you can smell the peppercorns, remove the pan from the heat, pour the peppercorns onto a plate, and let cool. Then, using a spice grinder, mortar and pestle, or even a small blender, grind them to a coarse texture. Set aside ½ teaspoon of the ground pepper mix for garnish.
- Step 3
In a medium bowl, stir together the butter, the ground pepper mix, garlic, Parmesan, MSG and sugar. Add the drained fuyu cubes and, using a rubber spatula, mix until all the ingredients are fully incorporated (see Tip).
- Step 4
Prepare the pasta: Meanwhile, add the bucatini to the boiling water, stir well, and cook until al dente according to the package directions. It’s important that the pasta is al dente because it will continue to cook as you build the creamy sauce. Scoop out and reserve 1 cup of the pasta water and then drain the pasta in a colander.
- Step 5
Heat a large Dutch oven or pot with high sides over medium-high heat. Stir in the fuyu butter, the drained bucatini and ½ cup of the reserved pasta water. Using tongs, continuously toss the pasta until a creamy sauce forms. If the pasta is looking dry, add more pasta water in small increments until the sauce begins to look glossy and emulsified but still a little loose. The sauce will continue to tighten and thicken as the pasta cools.
- Step 6
Divide the pasta among plates and garnish with pecorino and the reserved ground pepper. Serve immediately.
Fuyu, labeled fermented or preserved bean curd in English, is sold in jars in most Asian markets, usually alongside jarred seasoning pastes and sauces. White and red fermented varieties are the most common. This recipe calls for a white variety of fuyu that has been packed in a chili-infused dressing.
If you don’t want to make six to eight portions of pasta, you can use the leftover butter as a spread for garlic bread or for a repeat pasta dinner later in the week. The fuyu butter can be made up to 1 week in advance and stored in the fridge or freezer. Remember to allow the butter to come to room temperature for 3 to 4 hours before cooking to ensure your sauce will easily emulsify. Avoid heating the butter in the microwave, as you don’t want it to melt or for the fat and water to separate.
Private Notes
Comments
That Mickey Mouse cartoon where the whole family shares a single bean for dinner but eight servings of pasta sharing one tablespoon or Parmesan cheese.
I made this two nights ago. The word “funky” is a mild descriptor. This was the worst-tasting recipe I have ever made from the NYT. My wife and I threw it into the trash, and the odor was so lingering that I had to empty the trash immediately. Not my cup of tea
It's an acquired taste like not many people can tolerate 'stinky tofu' smell but once you go beyond the smell it has a very unique tasty experience. I feel this recipe used the whole jar of Fuyu is a bit excessive I would start with 1 cube of Fuyu and work up as how it's balanced with other flavors.
Butter? Garlic? MSG? Sugar? Fuju? Please, don't call it Cacio e Pepe! And then 1 tablespoon of Parmigiano (not even Pecorino....) I'm italian, this is not a receipe, is a nightmare!
I think this is great, love seeing an ode to fuyu! Big fan of Bonnie’s, so I may be biased but thought this was a delicious fun twist. Some folks who didn’t like it clearly didn’t understand the intent of the dish, if you want generic cacio e pepe then find another recipe…
I am not sure there is a need to mess around with Cacio e Pepe. especially with bean curd? It's a pretty perfect dish as it is traditionally made. Just because you can, doesn't mean you should?