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Cacio e Pepe (literally: cheese and pepper) is a Roman recipe.

In a large saucepan, boil water with little salt, and cook the pasta. In the mean time, grate the pecorino Romano. Cook some chopped garlic in olive oil, then add crushed pepper and a splash of the pasta cooking water. Once the pasta is cooked, drain them, but keep some cooking water. Pour the spaghetti into the pan. Mix continuously the pasta, some cooking water and the cheese. When the consistency looks creamy, you know it’s ready to serve! Feel free to add more
pecorino and pepper on top.

(With Black Kampot Pepper, It’s a Treat!)

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The Gourmet Travel Selection

Organic Kampot Pepper

from La Plantation, Cambodia

“La Plantation is a social and sustainable family project that started in 2013, during our first trip to Cambodia. As we discovered the country, the tranquility of its rural landsacpes and the kindness of its population seduced us. We fell under the charm of Cambodia and realized we could participate to the development of the Kampot countryside.”

Nathalie and Guy POREE, owners and Founder of La Plantation

Distributing Gourmet products in Hong Kong while sharing great entrepreneurs tasting stories

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