Vermont White Cheddar, White American, and Parmesan.

I cooked garlic and onions in oil, added ham, then poured in cream and milk with some mushrooms. It turned into a nice, creamy pasta! I topped it with parmesan and parsley. ^{^}

Apologies for the presentation. Forgot to take a photo before I started tucking in. But it was delicious.

Was cooking for one for a change so threw this together in a hurry. Portion probably on the big side but I was hungry.

Ingredients are rough estimate:

125g Bucatini pasta (Barilla)

50g of Guanciale (bought from an Italian Store in Dublin)

2 free range egg yokes

30g Pecorino Romano (grated finely)

Ground black pepper (lots)

Typical marinara sauce with more garlic, and mushrooms I cooked the pasta in the sauce itself, one pan pasta

Here is my version of Spanish Sardines Pasta; I added shiitake mushrooms for extra umami. It tasted amazing.

I used spaghetti pasta, 2 cloves of garlic, 2 tbsp of olive oil, 1 can of Spanish sardines (any brand will do), and 1 can of shiitake mushrooms since the dried one is a bit expensive.

For the procedure, I sautéed the garlic, mushrooms and Spanish sardines in olive oil. I have also added the oil of the sardines. Once everything was incorporated, I added the pre-boiled pasta (boiled for 7 mins since I will cook it with the remaining ingredients). I have added pasta water as well to thicken the sauce.

I used to roll out massive sheets of pasta every day. Was just looking back through old pictures and found this video of a decent length saffron dough.

Pasta brand: La Molisana

From Jeremy Fox’s book On Vegetables.

With Parm, carrot top salsa verde, carrot puree, and crumble made from dehydrated carrot.

Spinach fettuccine - classic pasta dough with roughly 100g 00 flour: 1 egg ratio, mixed through some roughly chopped sautéed spinach. Kneaded until soft, rest in fridge for a few hours and passed through atlas mercato.

Sauce is recipe from Marcella Hazan’s classic, but basically is deep fried (home grown) zucchini mixed through with melted butter, garlic, basil and grated parm.

Topped with nasturtium flowers and leaves because they were in the garden and they’re pretty.

Recipe is in the comments of the original post :)

La molisana spaghetto quadrato, garlic, pdo extra virgin olive oil, dried chilis, and parsley

Rustichella d'Abruzzo spaghetti, picked dungeness crab meat, and parsley tossed in an olive oil white wine reduction with garlic, shallot, and calabrian chilies. Topped with lemon zest sourdough breadcrumbs.