Try This— Classic Homemade Cacio e Pepe

I’m heading out on another European adventure this Summer. First stop: Rome. This will be my first time visiting the Eternal City  and while I imagine the Sistine Chapel is really impressive, I’m mostly looking forward to dining out on really real Italian food. Everybody I know is telling me that I have to try cacio e pepe while I’m there. Cacio e pepe, literally translating to ‘cheese and pepper’, is standard Roman fare, and if the name is any indication, it sounds like it’s as close to perfection as food can get because, well, cheese and pepper.

Anyway, I scoured the internet for a recipe that I could prepare at home so that I when I try it in Rome, I can slowly lean back at the table, loosen my jeans button, and arrogantly say, “the cacio e pepe I make at home is waaaayyyyy better.” #petty. So, I found this amazing recipe from the fine folks at Food52, and I’m pretty confident that this dish will hold up against any cacio e pepe I order in Rome. For real, this recipe is real life weeknight dinner goals. You must try this!

Classic Homemade Cacio e Pepe


  • 2 tablespoons whole black peppercorns crushed in a mortar and pestle or 1 tablespoon freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons sea salt
  • 1 (16 oz) package spaghetti
  • 3/4 cup grated Pecorino Romano
  • 3/4 cup grated Parmigiano-Reggiano
  • About 3/4 to 1 cup of cooking water


  • In a pot over low heat, heat the crushed peppercorn with the olive oil.
  • In a pot large enough to cook the spaghetti, bring water to a boil.
  • Turn the heat off under the olive oil and add about 1/2 cup of the hot cooking water from the pot into the pan, then set aside.
  • When the pasta water comes to a rolling boil, add the salt, stir, then add the spaghetti. Cook the spaghetti until 2 minutes under the lowest time recommended on the package. Using tongs (you don’t want to get the rid of the water), add the pasta to the pot with the pepper. Turn the heat onto very low and turn the pasta continuously until most of the water is absorbed. At this point, remove from the heat and transfer to a warm bowl.
  • Still tossing, begin adding the two grated cheeses, a couple handfuls at a time. If it starts to get dry, add 2 to 3 tablespoons of pasta water. Keep turning and turning, adding cheese and pasta water, a little at a time, until all the cheese has been incorporated and you have a lovely creamy sauce coating each strand of pasta. Eat immediately.


Try This—Delicious Pan-Fried Gnocchi in a Mushroom Basil Wine Sauce

I haven’t always been a big fan of gnocchi. If I had to pick the perfect compliment to pasta sauce, I’d definitely stick to noodles on the thinner side of things. Gnocchi is a dumpling and I’ve always prepared them like I was substituting pasta noodles. Not my brightest moment. All it took for me to really begin to bask in the glory of gnocchi was to start thinking of them as what they are…dumplings. We’re talking mashed potato thickened dumplings. It’s no wonder that in the past when I’ve tried to use gnocchi in my recipes, I’ve always been disappointed. I’ve totally been ignoring what my gnocchi was trying to tell me.

My name is Bailey, and with a fine Irish cream name like that, I take personal pride in preparing some pretty delectable potato dishes. Hats off to you if you like the combo of potatoes and tomato based pasta sauce, but I just can’t seem to get with that. Anyway, after some soul searching, I decided to skip the tomato altogether and I opted for wine instead. To take it all to the next level…you know the level I’m talking about…the level that has you eating way more of a dish than you really need to… to take it there, I pan-fried the gnocchi. This is the stuff dreams are made of, y’all. You must try this!!!

Pan Fried Gnocchi in a Mushroom Basil Wine Sauce


  • 1 pound (uncooked) potato gnocchi
  • 8 ounces baby bella or white button mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • 2/3 cup dry white wine
  • 1/2 cup roughly-chopped fresh basil leaves, loosely-packed
  • 1/2 cup freshly-grated Parmesan cheese, plus extra for serving


  • Cook gnocchi according to package directions in a large stockpot of salted boiling water.  Drain, and set aside.
  • Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for a few minutes, stirring occasionally, until the mushrooms are soft and slightly browned.  Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges.
  • Carefully add in the wine, and give the mixture a good stir.  Continue cooking for 3-4 minutes, until the wine has reduced by half.
  • Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
  • Serve immediately, garnished with extra Parmesan if desired.

Source: gimmesomeoven

Slow Cooker Ravioli

Try This—Slow Cooker Vegetarian Ravioli

Slow Cooker Ravioli

This is probably the laziest recipe I’ve ever posted. I made this Saturday evening, after a full day of running errands and being totally exhausted. The last thing anyone wants to do after a long day is worry about dinner. That feeling when you get home and you struggle between whether you’re more hungry than you are tired. I’ve been there. I usually find myself eating some chips or some other not-so-healthy crap. Since this year began though, I’ve been trying to change those unhealthy habits. I eat more organic foods, I do yoga every day, I drink a lot of water, and I’ve been trying to get a lot more rest. All and all I’ve been pretty successful, but still I struggle to find my inner Top Chef after a long day. Anyway, I made this ravioli in about 5 minutes and let the slow cooker do the rest of the work. It’s seriously delicious and with the right amount of cheese you can make it as decadent as you want!

Slow Cooker Ravioli



Layer your ingredients as you would lasagne. Pour about 1/4 of your pasta sauce first. Meatballs second. Ravioli next. Mozarella and ricotta and repeat. Sauce-meatballs-ravioli-cheese Until the slow cooker is full. Cook on low for about 4 hours. Serve with a nice Verdicchio and enjoy!

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