Cooking pasta for Italians is nerve-racking, but a properly made carbonara keeps them happy.
Salt, sugar and fat make things tasty - just remember to use them in moderation.
An old favourite; pasta pesto with spinach and peas, as well as a green lentil soup.
Pea and lettuce tagliatelle and green lentil and spinach smash; a very green affair.
Creamy prawn and sun dried tomato fettucine, for when a salad just won't do.
Seafood and pasta with garlic, peperoncino and parsley, that is just meant to go together.
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