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April 25, 2015
Cacio e Pepe is a typical Roman pasta dish, made with three ingredients: pecorino romano cheese, black pepper, and pasta. Yes that's right, no butter, cream, milk or oil is added to obtain its creamy texture. Although it may seem simple, it might take a few trials to get it right. We've also added an extra ingredient to the traditional recipe, truffle paste, to give our dish a bit of a kick. Let's begin!
Ingredients200g of Spaghetti alla Chitarra100g of Pecorino cheeseBlack pepper (best if freshly ground)Fresh black truffles or black truffle paste
A native Italian-Austrian based in Hong Kong, Tamara Agusta is a branding expert, integrative nutrition fanatic, aspiring yogi, food nerd, and the General Manager at Profood Hong Kong. Beautiful designs make her happy, and she cannot live without avocados, airplanes, coffee (MOGI, of course) or Evernote. Follow her on Instagram.
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