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Cacio e pepe

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I’m enjoying Adoc86’s trip report (http://www.fodors.com/community/europe/i-shouldnt-be-alive-spain-italyin-augustin-a-wheelchair.cfm), which got me reflecting on my own recent cacao e pepe meal in Rome (we ate it at Taverna Romana in Monti). When I make it at home, it’s delicious but gooier than the cacao e pepe I had in Rome, which had an almost silky texture. I was wondering if that’s to do with not using fresh pasta, or if in some places in Italy they add oil olive oil along with the cheese…? Ideas or thoughts from cooks out there?

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