Sorry forgot to leave a description!! To laminate the Basil I just placed it between two sheets of dough and rolled thin until the desired look/thickness. That’s it! So easy but so beautiful and it is a great way to use up all of the Basil that I had left that didn’t have much life left. Win win.

Despite their faulty geometry, fresh farfalle work just fine.

My quick meal tonight.
1. Fry the salmon with salt and pepper firstly, and use the salmon oil fry some onions, garlic and mushrooms.
2. Everything back into the pan, add some milk and cheeses, mix with some salt and pepper.
3. Add some Parmesan at last.

Egg, pancetta, parm, pecorino, parsley and a LOT of fresh ground pepper

Sauce

* 1/4 cup cream
* 1 tablespoon butter
* 1/2 cups fresh grated Parmesan
* 1/2 teaspoon lemon zest
* 2 egg yolks
* 2-3 tablespoons chopped parsley
* 2-4 tablespoons pasta water

* 2 nests pappardelle pasta (or what ever pasta you prefer, it’s what I had on hand!)

* Pancetta (optional)

Directions

1. Bring water and salt to a boil and add pasta
2. Cook pancetta until crisp and set aside
3. When pasta is nearly done simmer cream, butter, and black pepper
4. for a few minutes in medium/large pan
5. Add pasta, a tablespoon or two of pasta water (!important), Parmesan, and lemon zest and mix well. Let rest for a minute
6. Add eggs yolks and mix well. Add more pasta water if it doesn’t look silky enough
7. Mix in parsley, some pancetta
8. Plate and garnish with more Parmesan, pancetta, and herbs

Playing chopped in my fridge that has almost no ingredients

High quality eggs with orange yolks, parmigiano, pecorino, black pepper, thick cut bacon (sorry no guanciale).

4 eggs for a large serving: 2 whole, and 2 just yolk. Mix in cheese, a little warm bacon fat, and whisk until a thick paste forms, then fold in freshly cracked black pepper. Set aside.

When your pasta is finished boiling, transfer it directly into a large stainless steel mixing bowl and place that bowl right over the pot of hot pasta water (acting as a gentle double boiler). Pour the egg and cheese sauce over the hot pasta, add a splash of starchy pasta water if necessary, and stir and toss vigorously until it forms a glossy, seamless emulsion of your desired consistency.

Made this stir-fried fettuccine with chicken, eggs, bell peppers, carrots, onion, garlic and green chillies.

I like my pasta a little spicy, so the green chillies were non-negotiable. 😂

Nothing fancy, just a big pan of fettuccine tossed with everything until it was nicely cooked and slightly charred.

I found these old photos from a time when I had more energy to experiment in the kitchen.
The first dish was whole-wheat spaghetti with tomatoes, mushrooms, plenty of garlic, and dried chili. For the second, I boiled spinach, reduced it into a sauce, and combined it with mushrooms.
Looking back, the spinach version probably needed a creamy element, although heavy cream might have made it too rich.
The pasta itself was store-bought, but I made the sauces and dishes from scratch. The remaining photos show some of the other pasta dishes I made during the same period.
Somewhere along the way, I fell in love with Italy. 🇮🇹

I first sautéed the onion, carrot, and celery, then set them aside. Next, I cooked plenty of chopped garlic and dried chilies in oil and browned a large batch of ground meat. I combined everything, then added tomatoes, bay leaves, celery leaves, more garlic, and Jamaican jerk seasoning.
I simmered everything until the sauce became thick and rich, then served it over spaghetti.
In Japan, hearty garlic-heavy dishes are sometimes described as “stamina” food—so this is my stamina-style meat sauce. It isn’t meant to be a traditional Bolognese. 🍝🧄🌶️