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Tuesday, August 22, 2017
Pasta alla Gricia
http://www.epicurious.com/…/views/pasta-alla-gricia-56389541
Pasta alla Gricia
Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.
EPICURIOUS.COM
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