The best way to make pasta is inside a gigantic hunk of cheese

Cacio e pepe, which means “cheese and pepper” in Italian, is traditionally made inside a giant hunk of cheese. Chester White, a restaurant in Australia, takes it to the next level by adding black truffles and parsley, and mixing that in a wheel of truffled pecorino cheese.

Written by Jacob Shamsian and produced by Stephen Parkhurst

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