After reading the reviews, I made some changes - I doubled up on the spices, added paprika. I did not add any salt as the beef broth had enough salt in it. Since my beef broth was a paste, I used the pasta water to dilute it. The full amount of water just enough, so the liquid was apparent and absorbed into the cooked pasta. I also used about 3 tablespoons of queso, mixed in with some marble cheddar. Added some green onions, and one clove of garlic. I cooked the pasta El Dante before adding it to the beef mixture. Turned out perfect. Was super tasty and my husband was a thumbs up!
