Who wants to know how to prepare the perfect “cacio e pepe”? The secret, in addition to the chemical combination of water and Pecorino proteins to obtain a cream without lumps, lies in the flavorings: whole peppercorns crushed on the day and plunged into the pan to toast, releasing all their pungent aroma; the pasta whisked slowly and in a controlled way to absorb all the taste of Pecorino Romano cheese, when you add cream. Prepare and enjoy it: this is the rule to taste the best spaghetti cacio e pepe! Get the forks ready!
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★ FULL RECIPE (WITH PIC):
★ INGREDIENTS (4 servings)
Spaghetti pasta 320 g
Black pepper (corn) a.n.
Pecorino romano cheese 200g (medium seasoning, to be grated)
Fine salt to taste
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