This is so funny--I happened to make fettuccine carbonara with steamed brocoli on the side. Normally we don't go that heavy on the saturated fat but it was delicious.

http://ca.phaidon.com/agenda/food/articles/2010/april/23/vermicelli-pasticio/

What do you have in the house? Or, are you going to the store regardless?

1/4 cup butter
1 thick slice cooked, cured ham, diced
2 tablespoons tomato paste
1 tablespoon chopped fresh flat-leaf parsley
5 tablespoons heavy cream
1/4 cup vodka
3 cups penne rigate
salt and pepper

Melt the butter in a pan, add the ham, tomato paste and parsley, season with salt and pepper and cook, stirring occasionally, for about 10 minutes. Stir in the cream and vodka and cook until the vodka has evaporated. Cook the penne in a large pan of salted, boiling water until al dente, then drain and tip into a warm serving dish. Pour the sauce over the pasta.
Source: The Silver Spoon Pasta

Pink Taglierini (Taglierini rosa)

Smoked salmon gives this easy sauce a lovely pink color while also adding some protein.
The original recipe calls for serving the sauce on fresh taglierini, a type of ribbon pasta noodle that's ideal for creamy, delicate sauces. But it also works with smooth-sided penne lisce (the tube's hollow center holds sauce) or rigatoni and rotini.

--2 tablespoons butter
--2 tablespoons olive oil
--1 white onion, chopped fine
--1 garlic clove, chopped fine
--3 1/2 ounces canned chopped tomatoes
--3 ounces smoked salmon, cut into strips
--Scant 1 cup dry white wine
--2 tablespoons heavy cream
--1 teaspoon chopped fresh thyme
--10 ounces fresh taglierini
--1 tablespoon snipped fresh chives
--Salt and pepper

Melt butter with oil in a pan. Add onion and garlic and cook over low heat, stirring occasionally, for 5 minutes. Add tomatoes and salmon and cook, stirring occasionally, for 10 minutes. Drizzle with wine and cook until alcohol has evaporated. Stir in cream and thyme, season with salt and pepper and heat through gently.

Meanwhile, cook taglierini or penne in plenty of salted boiling water until al dente. Drain, tip into the pan with the sauce and toss for a few minutes. Sprinkle with chives and serve immediately.

Serves 3 to 4, depending on appetite.
http://www.adaswholefoods.com/common/news/printable.asp?task=Headline&id=13017&StoreID=366980AF3CB84D1FA7052CC4A291C8E3

OMG- Yum!!

? = /

Skip the mint for the kids.

Kosher salt, to taste
1 lb. garganelli or penne
2 cups heavy cream
1 1?2 cups fresh or frozen peas
1?2 cup grated Parmesan
Freshly ground black pepper
4 oz. thinly sliced prosciutto, serrano,
? or country ham, torn into strips
1 cup fresh mint leaves, torn

1.?Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 1?4 cup pasta water.

2. Meanwhile, boil the cream in a 12" skillet over high heat until reduced by half, about 8 minutes. Add the pasta with the peas and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Add the Parmesan, and season with salt and pepper. Add the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint. ?

I do not normally make more than one meal a night, but DH and I are going out later, and I need to feed the kids. What are your go-to meals for the kids?

I mean besides Chef Boyardee