Two years ago, I reached my cacio e pepe saturation point. The combination of Pecorino Romano (or, in some recipes, Parmigiano Reggiano) and pepper was everywhere, and on everything. It still is. And though I still think we should collectively expand our pasta repertoire, even I must admit that cheese and pepper are…
from Lifehacker https://ift.tt/oNFQhm8
0 comments:
Post a Comment