Cacio e pepe - Penguin Books Australia
Try your hand at this simple yet delicious dish from Joshua Weissman.
Ingredients
- 2 tbsp (30ml) extra-virgin olive oil
- 2 tsp (6g) freshly cracked coarse black pepper
- 1 cup (248g) freshly grated Parmigiano-Reggiano cheese, plus more to serve
- ½ cup (118g) freshly grated Pecorino Romano cheese
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