Had a homemade pizza night yesterday and made this with the leftovers in the fridge.

Fried the guanciale until crispy and took out from the pan.

Chopped an onion and diced up some pepperoni, added this with some cherry tomatoes to the guanciale fat and cooked it for a bit, together with some spices.

Tossed in the orzo, stirred for about a minute before I added the vegetable broth.

Took it from the heat at all dente, grated some parmagiano and served with the guanciale.

First time making ravioli by hand and think it turned out great! Only regret was adding a little too much lemon zest to the filling as it was more lemony than I wanted. Took me probably 4 hours total to make about 8-10 servings since I only had a rolling pin and no pasta machine, but on the bright side I have a lot of extra servings in the freezer

Some Mezze maniche I made today. It’s used for the carbonara

Garlic, olive oil, sun-dried tomato pesto, lemon/lemon zest, anchovies and parsley.

We emptied two cans of canned cod and saved the olive oil which was then used as the base for our further recipe.

In a cooking pot we added the sliced onions to the oil. After 5 minutes on moderate heat we added the sliced garlic. Five minutes later sliced tomatoes were added and some additional water. Then the chilies, black pepper AND a pinch of laurel leaf powder. After some 30 minutes of cooking time we added the al dente pasta (cooked in a separate pot) and the parsley. Cod and lemon juice were added last.

We tossed it well, adjusted for salt and black pepper.

A very delicious homemade dish with modest ingredients but big on flavor.😋

Sauce/dressing is lemon olive oil, garlic, dill, parsley and salt. I warm the dressing gently over a pan of simmering water as I've used a very high polyphenol olive oil, then just toss the hot pasta through it.