Pasta Cacio E Pepe Recipe

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Nutrition per serving    (USDA % daily values)
CAL
618
FAT
102%
CHOL
44%
SOD
9%

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Ingredients for 4 servings

1 pound dried pasta

1/2 cup extra-virgin olive oil

1 tablespoon plus 1 teaspoon fresh coarsely ground black pepper, plus more to taste

1/4 cup Parmigiano-Reggiano, freshly grated

1/4 cup Pecorino Romano, freshly grated

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