I’m cheesy. Carbonara is smoky. That’s the beauty of using bacon. A few weeks back I Channeled Carbonara by swapping peas for bacon using an Epicurious recipe (with capellini in place of farfalle). And while still delicious, there’s nothing like the real thing. Only critique from David: more bacon!
Pappardelle with frozen veggies and melted butter (pasta from Saporito Pasta Co. in Redwood City)
Carrot Soup, Baked Clams and Petrale Sole at Local Mission Eatery
Lasagna for Christmas Eve (first attempted in October)
When life hands you root vegetables, make stir fry. I created a hybrid version from an Everyday Food recipe for bok choy sauteed in garlic, plus udon noodles, spinach, mushrooms, carrots and turnips (cook the last three veggies first to soften before adding noodles and spinach). Dress with soy sauce and salt and pepper to your liking.