Cacio e Pepe Recipe using the Cold Water Method
Cacio e pepe is a simple dish, but that doesn't mean it's easy. Alton Brown's recipe from Good Eats: Reloaded gives you perfect the pasta every time.
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Cooking tools:
- Kitchen scale
- Saute pan
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Ladle
- Tongs
- Stove
- Serving bowl
Ingredients
- 3 cups finely grated pecorino Romano cheese
- 1 1/2 cups finely grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- 2 tablespoons freshly ground black pepper, plus more for serving if desired
- 1 pound dry spaghetti
- 2 tablespoons kosher salt
- Cold water, for cooking the pasta
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