After taking a break that wasn’t planned, I’m back! Life got a little crazy. I changed careers and moved back to my hometown. Anyways, I’m back and I’m ready to blog about recipes I’ve tried and twists I’ve added. With that being said, let’s dig in to the fifth installment of I’ve Made That!

I first had Cacio e Pepe in Miami Beach at Forte dei Marmi. Oh my goodness! It was heavenly. Served table side where they take hot, perfectly cooked pasta and swirl it in a wheel of cheese table side. Right after plating, they shred fresh black truffle on top. My description does not do their work justice!

Ever since I got back to Wyoming, I’ve been dreaming about that special plate of pasta. So I found a Tasty recipe for Cacio e Pepe. The recipe is straight forward and easy to use!

I found sometimes the pasta can be too peppery for my liking. (I know, I know. Cacio e Pepe is literally pepper pasta). But! I was worried about that.

I used spaghetti noodles, real parmigiana that needed to be shredded, black pepper and I added fresh green beans.

While following the recipe, I added chopped green beans to the pasta before straining. About 5-6 minutes before the pasta needed to come out. Next time, I think I will add more pasta water to the sauce and more cheese. Can’t ever go wrong with more cheese!

Overall, the recipe was super tasty and easy to add whatever you feel like; a protein, veggie, whatever your heart desires!

Rating: 9/10! Easy to follow and add your own spice too.

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xx.

Danielle