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Cacio e Pepe by Chef Shaun O'Neal Serves 4   Cacio e Pepe 1 pound Bucatini, Spaghetti or Linguine 2 tablespoon butter 3/4 cup heavy cream 2 cups shredded Parmesan or Pecorino Romano 2 tablespoons good quality pepper Salt for pasta water To make the cache e pepe: Fill the CookCraft stock pot with pasta insert with water and set over high heat and bring to a boil. Once boiling season the water with salt to taste like the sea. Cook the pasta according to the manufacturers directions, using the shortest amount of time given on the package. Place the CookCraft...