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good cheese? good cheese practice?

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Did this variation of a classsic cacio e pepe some time ago, here the first part of a parmiggiano is already molten an nicely coats the pasta, and some additional thin strands on top for additional flavor.
Did add some mushrooms and parsley to it to make it a bit more... chewy ;-)

Edit: PS: The pasta are Linguine from garofalo, bronze cut, so sauce sticks nicely to them and they release some starch to the pasta water which is a critical ingredient in the sauce.


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