How to master cacio e pepe, the deceptively difficult paragon of pasta
The first time I attempted to make cacio e pepe, I thought it had to be just about the easiest pasta dish to make, outside of the un-sauced spaghetti and butter that young kids without functioning taste buds demand. I mean, most of its ingredients are in its name: cacio is “cheese” in a number of Italian dialects and…
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