Cacio e Pepe for Two
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By Appears in Cook's Country October/November 2021
A little technique transforms simple ingredients into an extraordinary pasta dish.
WHY THIS RECIPE WORKS
The famed Roman pasta dish cacio e pepe (“cheese and pepper” in Italian) is, at its heart, a showcase for Pecorino Romano, a sharp, nutty, pleasantly funky sheep's-milk cheese from the region. For a top-notch version for two, we started by ...
