I couldn’t help but wonder… is tradition really about what’s written on the recipe card or the way we improvise when we get to the stove? Cacio e Pepe, the simplest of pastas, became my experiment after some research. I toasted the pepper first, treated pasta water like liquid gold, and cooled it to 150° before whisking in the cheese. Off the heat, the Parmesan and Pecorino melted into a glossy sauce instead of clumping. Tiny tweaks, big difference. Turns out, sometimes the tradition isn’t just the exact ingredients, it’s the ritual of stirring, waiting, and then trusting yourself enough to make it yours. The Jeanie Jo and Joanna Project. Recipe 51 of 457. 406 recipes to go. 📅 July 4, 2025 – December 31, 2026 Gracefully yours, 🫶🏻 Jeanie Jo LTKFindsUnder100 LTKHome LTKFindsUnder50