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Whether you’re a die-hard pickle fan or just along for the ride, this sharp, vinegary twist on ramen taps into one of today’s most mouth-puckering flavor fixations — and doesn’t hold back.4 to 6 servings.

infamous feta pasta.one day on Twitter.

As a professional cook, seeing countless videos of a greasy, chalky, and under-seasoned pasta dish truly sent me over the edge.I knew that if I made something like this at my former job, it wouldn't make it to the pass and it definitely wouldn't make it to a guest's table.I wouldn't even make it for a family meal.

I was met with numerous replies about how delicious it was when the original recipe had 11 additional ingredients mixed into it.And that's the point here: If you have to doctor up a trendy recipe, at that point, you're no longer making that original recipe.

You didn't make the viral feta pasta, you made something else..

Shared collective trauma shouldn't be the single driving force behind pushing us into the spotlight.Pinching my nose to block some of the fragrance, it tastes like chestnut.

I shave it over arugula and squash ravioli.For dessert, I shave it over cheese.

It adds texture and an almost indescribable fresh funk to everything.The following day, I soft-scramble the infused raw eggs for breakfast.