David Mack 4 months ago
I reposted this ~2 weeks ago; a few days ago I tried it out. I had to tweak it to account for different weights of retail pasta in U.S. vs. Europe, but I’m glad to report that it produced the best, most consistent batch of cacio e pepe I’ve ever made, and that it reheated beautifully. VICTORY!
add a skeleton here at some point