Pasta has been one of my comfort foods going back to small kid time when we used to add bottled Ragu sauce to ground beef and ladle it on a big bowl of spaghetti, then top it with torn up Kraft American cheese slices. The ingredients have significantly improved in the House of Annie (as demonstrated by her recent Linguine alla carbonara). This time, she decided to kick things up a notch.

Instead of the regular bacon, Annie used pancetta. She also used shallots instead of onions. The cherry tomatoes were picked fresh from the garden, as was the basil chiffonade

How do you “kick up” your pasta?

Aloha, Nate