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Cacio e Pepe
Giusi wrote:
>>> Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone? >> The two recipes are very similar but Alfredo requires "doppio burro", >> which means that butter is added both before and after placing the >> noodles in the serving bowl. > Since when does cacio ever refer to Parmigiano Reggiano? Since when "fettuccine" refers to "tonnarelli". -- ViLco Let the liquor do the thinking |
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