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Authentic Cacio E Pepe in 20 Minutes! (Video)
Ingredients
  • 6 oz spaghetti
  • 2 oz pecorino Romano cheese, finely grated
  • 1 cup reserved pasta water, cooled to 150F (70C), used as needed to achieve an emulsified sauce in step 3
  • ½ tbsp whole black peppercorn
Note: Ingredients may have been altered from the original.
Steps
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