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Originally Posted by
BeardoMSU
Here's a cacio for ya, Beast.***
sarcastic, but I bet it's still ****ing delicious, lol.
Lol that's heresy. That said, I have a pasta in my brain that's kind of a play off cacio e pepe that I haven't tried to make yet. I haven't worked out all the kinks. Here is what I have so far: Start off just like a traditional cacio e pepe. Toast fresh cracked pepper in olive oil. Add you pecorino romano and when you have that good and thick add a little butter and chicken stock. Incorporate and let cook down for a bit. Add pasta and toss. Fry up some boneless chicken thigh strips southern style double dredged in seasoned flour. Add your crispy fried chicken on top of your modified cacio e pepe and top with fresh parsley and parm. Serve a garlic butter biscuit on the side. It's like merging Kentucky fried chicken and italian cuisine. If that was on a menu at restaurant I owned I'd call it Kentucky Fried Pasta.
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