This is an extremely simple and absolutely comfy pasta dish. There are two key elements to making a perfect carbonara: using the correct ingredients (guanciale, pecorino, egg) and not overcooking the egg.

There are actually only 4 steps (cook pasta, cook guanciale, mix egg with cheese, create carbonara), but I will be thorough because there are many places where this recipe can be wrong and you will end up with a bland sauce, gummy noodles, or worse, scrambled eggs with pasta.

I used too much egg/cheese in my pic (or too little pasta), but getting the right proportions when cooking for one is hard. It was great, anyway.

1. Cook the guanciale

Cut the guanciale in 2mm-wide strips. Guanciale is pork cheeks, and it has a stronger taste than bacon or pancetta, which is the pork belly. You can replace guanciale with bacon, but you and your descendants will be cursed by the whole population of Italy. I'm not italian, so I will allow it. However, if you can't find guanciale, at least

The paella is a staple of Spanish cuisine, more specifically, the Mediterranean coast. It's become wildly popular, so multiple versions have been created to accommodate to all tastes, especially tourists: paella with chorizo, with too much seafood, and other disasters. To each their own, it's positive that people love the dish so much that they venture into those extreme modifications, but they are missing on the great dish with subtle tastes that is a traditional paella.

Therefore, if you want to prepare a basic "core" paella, this is a pretty decent version with stuff you can have in your fridge. I'll mention the modifications I made from the traditional recipe, and how you can substitute ingredients for other food you can find in your local market.

The dish is quite easy (fry meat, fry vegetables, add rice and cover with stock), but getting the perfect cook point takes experience.

Use one pan and one fat source for everything - hence the name "paella" ("pan"), as ingredients go

Both are grandchildren of a totally white geranium, children of a slightly red tinted one. Sprouted via seeds from their parents fruits.

I think they are gorgeous!

Asmarris is a fish stew originated in a very small region in the Mediterranenan coast of Tarragona (Spain).

This hearthy and delicious dish was invented by fishermen to make best use of small fish, preferably blue fish such as sardines, and as few ingredients as possible, stuff you would find on a fishing boat. Besides the fish, it only requires tomato, stale bread, potatoes and olive oil. Garlic and red wine are optional.

• Lightly fry the sardines in olive oil. Do not cook them all the way. Count 5-6 sardines per person.
• In the same oil, lightly fry stale bread, tomatoes and garlic. Grind in a food processor, or if you're in a fishing boat, crush it with a mortar. You can leave it a bit grainy or let it grind until it's smooth.
• Put the paste back on the oil and keep frying it. When it begins to stick to itself, add 150ml of red wine and let simmer for a couple of minutes
• Add diced potatoes and cover with water. Stew them until the potatoes are almost done. If in doubt, cook