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Cacio e Pepe has strands of pasta cooked in a skillet of water, then tossed with finely grated cheese and a generous sprinkle of freshly cracked black pepper. A little added pasta water creates a silky sauce that’s so simple and so delicious!
1 tablespoon whole black peppercorns
1 cup finely grated Romano cheese (2 1/2 ounces in weight)
1 cup finely grated Parmesan cheese (2 1/2 ounces in weight)
12 ounces DeCecco brand or Rustichella d’Abruzzo brand Spaghetti
1/2 teaspoon kosher salt, plus more after cooking if needed
5 cups water, plus up to another 1 1/2 cups if needed (heated)
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At any point in the cooking process, if the pasta is too thick and starchy and there is not enough liquid to give you a creamy consistency, simply add a little more warm water as needed.
Find it online: https://www.afamilyfeast.com/cacio-e-pepe/