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Ingredients
US|METRIC
4 SERVINGS
- kosher salt (to taste)
- 1 lb. pasta
- tonnarelli
- 4 Tbsp. extra virgin olive oil
- 2 tsp. freshly cracked black pepper (plus more to taste)
- 1 cup grated Pecorino Romano (finely)
- 3/4 cup Cacio de Roma (finely grated)
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Reviews(2)
barbatsea F. 7 years ago
Second attempt at cacio e pepe, first attempt at this particular recipe. The texture of the cheese sauce was what I was after (yay!) but the flavor was bland. My pecorino romano was not sharp and salty enough. I will certainly use this recipe again, but will pay closer attention to my cheese selection.