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  • Spaghetti Cacio e Pepe
    Recipe contributed by Joe Barracato
    • 1 1/2 pounds spaghetti
    • 1 cup freshly grated Pecorino Romano cheese (not too sharp)
    • 3/4 cup finely grated Cacio de Roma cheese
    • 4 tablespoons extra virgin olive oil
    • 3 teaspoons of freshly ground black pepper
    Boil water, salt it and cook the pasta. When the pasta is done, reserve 1 cup of the pasta water for later use, drain it, and transfer it to a heated bowl before all of the pasta water has drained completely from the colander. Heat oil in large pan over medium heat until It is shimmering. Add the black pepper and cook until it gives off it's peppery aroma, (about 2 minutes.) Ladle 3/4 cup of the reserved pasta water into the pan and bring to a boil. Transfer the spaghetti to the pan and spread out evenly. Sprinkle 3/4 cup each of the Pecorino Romano cheese and grated Cacio de Roma cheese over the pasta and toss vigorously to coat and combine the sauce until it is creamy. Make sure the sauce sticks to the pasta without being clumpy. Add some more pasta water if it is clumpy. Transfer to the plates and sprinkle with the remaining cheese.

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