What I Ate: Farfalle Carbonara

So maybe a month or so ago, we finally ripped into our vacuum-sealed parmigiano that we smuggled in from Italy back in April. It's been amazing grating it onto various pastas and salads. It's super nutty and salty and it's got the perfect amount of cheesy pungency. It makes me miss Italy so much.

I wanted to put the cheese to a more aggressive use so I made carbonara using farfalle and it was amazing. It was delicious the first day but it also made crazy delicious leftovers.
I added some peas and scallions for color (and flavor) and I thought it was such a pretty dish.

You know a carbonara is good and has been made correctly when you mistake it for a pasta in cream sauce.