THE PEPE99 DIARIES

Pecorino Romano would be the cheese of choice for a traditional Cacio e Pepe recipe because of its sharp, tangy taste profile that complements the pungent kick of black pepper. Made out of sheep’s milk, it has a crumbly texture along with a salty Chunk, meaning you don’t must include A lot, if any, salt towards the pasta h2o.mexican drugstore o