Recipe Instructions
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    Toast the black peppercorns in a dry pan over low heat until you can smell the aromatic, 
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    smoky scent of black pepper (it should only take a couple minutes). 
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    Remove from the heat and grind the toasted peppercorns 
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    finely using a mortar and pestle (or simply use a pepper grinder) and set aside.
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    Bring a pot of water to a boil. 
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    Add a pinch of salt (the cheese is already very salty) to the boiling water. 
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    Add the spaghetti or spaghettoni pasta. 
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    Cook the pasta according to the package instructions or until it reaches your desired level of doneness.
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    Keep an eye on it as it cooks, as it should be al dente, not overcooked.
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    While the pasta is cooking grate the Pecorino Romano cheese in a very fine and fluffy texture
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    When the pasta is just about cooked to your liking. 
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    In the pot you will use to make the final dish, 
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    UNDER NO HEAT add some of the black pepper.  
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    Add a few ounces of hot water (about 1 ½ oz per servings) from the pasta to warm up the pan 
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    and cool the water to a few degrees.  
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    In one of the cheese bowls, add about 2 to 3 tablespoons of the pasta water to create a “paste”.  
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    The cheese should not exceed 82-88°C to prevent it from breaking down.  
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    Once the cheese has melted into the paste reserve for a few seconds.
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    Immediately transfer the cooked and drained pasta to the pan with the peppercorn. 
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    Add the cheese “paste” 
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    mix vigorously and toss the pasta in the creamy Cacio e Pepe sauce, ensuring it's evenly coated.
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    Add enough of the rest of the cheese and continue tossing until the sauce thickens, 
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    the cheese melts and perfectly clings to the pasta. 
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    If needed, you can add a bit more of the reserved pasta water to adjust the consistency.
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    Serve your Cacio e Pepe pasta immediately, garnished with an extra sprinkle of freshly ground black pepper 
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    and a touch of Pecorino Romano cheese if desired.
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    Enjoy your perfectly creamy and indulgent Cacio e Pepe pasta! 
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    This classic Italian dish highlights the flavors of cheese and black pepper in every delightful bite. 
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    Serve it as a quick and elegant meal for two.
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    And be sure not to tell any Italian (I’ll deny it) but at home I added some butter at the end! 😊