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Cacio e Pepe Pasta Recipe
- 2 pounds dried spaghetti
- 3 1/2 cups Pecorino Romano cheese, finely grated on the small holes of a box grater (about 8 ounces)
- 6 tablespoons unsalted butter (3/4 stick), cut into tablespoon-size pieces
- 2 teaspoons coarsely ground black pepper
Directions:View on Chow
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