Cacio e pepe is the darling of restaurant pasta menus
Not so way back, cacio e pepe was a quite obscure pasta dish in america. The straightforward preparation of lengthy, skinny noodles, akin to spaghetti or bucatini, historically spun with a little bit pasta water in {a partially} hollowed-out wheel of pecorino romano cheese, then seasoned with black pepper, has given approach to extra creamy, …
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