How to make Cacio e Pepe, a classic Italian pasta dish ‘cheese and pepper’
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Cacio e pepe. 2 ptn
Spaghetti, bucatini or linguini 180g – 6.4oz
Pecorino or parmesan cheese finely grated 60g – 2oz
Olive oil 1 tbsp
Fresh coarsely ground black pepper 1 tsp approx
Butter (opt) a knob
Salted water for boiling