Spaghetti with black pepper and pecorino Romano (Cacio e pepe) from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • Josefa_Mark on May 08, 2021

    Delicious, even if I didn’t quite get the sauce to fully emulsify.

  • rionafaith on May 13, 2020

    This is such a simple dish I don't know how I've never made it before. Unfortunately my cheese clumped a bunch so it didn't really come together into a smooth sauce no matter how much I mixed, but maybe I didn't move quickly enough. I was near the end of my bottle of olive oil (pantry is getting low these days) so I used half garlic olive oil, which I think just made it even more delicious.

  • KarinaFrancis on June 15, 2018

    This was good but didn’t deliver on its promise of a silky, amalgamated sauce. I followed the recipe and method exactly. On the plus side it was still tasty.

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