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Cacio e pepe from EAT at The New York Times by Mark Bittman

  • pecorino Romano cheese
  • Parmigiano Reggiano cheese
  • tonnarelli pasta
  • pepper

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Notes about this recipe

  • Eat Your Books

    Can substitute other long pasta such as spaghetti or linguine for tonnarelli pasta.

  • Ed on December 22, 2017

    Tough to make creamy cheese sauce with this method unless all ingredients, including bowl, stay hot during mixing. Rated low for this reason, otherwise good flavor.

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