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Cacio e pepe pasta

Photo : La Plantation

Cacio e Pepe (literally: cheese and pepper) is a Roman recipe.

In a large saucepan, boil water with little salt, and cook the pasta. In the mean time, grate the pecorino Romano. Cook some chopped garlic in olive oil, then add crushed pepper and a splash of the pasta cooking water. Once the pasta is cooked, drain them, but keep some cooking water. Pour the spaghetti into the pan. Mix continuously the pasta, some cooking water and the cheese. When the consistency looks creamy, you know it’s ready to serve! Feel free to add more
pecorino and pepper on top.

(With Black Kampot Pepper, It’s a Treat!)

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