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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. spaghetti
- 2 cups Pecorino Romano cheese (grated plus more for grating over finished dish)
- 8 oz. pasta water (reserved)
- 4 Tbsp. cracked black pepper (freshly)
- 2 Tbsp. extra virgin olive oil
- 1 cup parmigiano reggiano cheese (shredded)
- 2 1/2 tsp. all purpose flour
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