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Reply to "Best Cacio e Pepe "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Warm 3 tbsp olive oil, toast 2 tsp pepper while boiling water for bucatini. Cook bucatini al dente, add 2/3 cup pasta water to oil and pepper midway through. Dump cooked pasta in oil and pepper emulsion, add 3/4 cup pecorino romano and 3/4 cup parmigiana regianno and toss. Eat immediately. [/quote] Is this for a pound of pasta?[/quote] Yes—I have no idea how authentic the recipe is but it’s easy and delicious [/quote]
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