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The recipe of cacio e pepe is undoubtedly the most minimalist among Roman pastas, whose secret lies in the balance between its four main ingredients: pasta, water, pecorino romano and pepper. Claudio Gargioli, celebrated host of Armando al Pantheon in Rome, illustrates the classic recipe accompanying his version with many tricks to get the perfect cacio e pepe. Cristina Bowerman, a Michelin star chef, proposes instead a gourmet twist on the original recipe, that will make you think and probably discuss!
In collaboration with Monograno Felicetti
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