Spaghetti alla Carbonara

• 3 large eggs
• 1/2 cup or more grated fresh Parmesan cheese
• Salt to taste
• Freshly ground pepper to taste
• 6 slices thick bacon or pancetta
• 2 tablespoons extra virgin olive oil
• 1 pound dried spaghetti

1. In a good-sized salad bowl, combine eggs, cheese, salt, and pepper to form a mixture heavier than cream but lighter than pancake batter. 

2. Cut bacon or pancetta into small pieces and fry slowly in olive oil. 

3. Meanwhile, cook pasta in three or four quarts of boiling water. 

4. When pasta is al dente, drain and quickly add to the bowl with the cheese and egg mixture and toss. 

5. Add the hot bacon and olive oil in which it was cooked, and stir to cook the eggs.

Serve warm.

Vegan Pesto Pasta

Ingredients:

3 cups fresh basil (or 2 cups basil and one cup spinach)

3-4 large cloves garlic
1/4 cup walnuts, pine nuts, or raw cashews
1/2 container silken tofu (about 6 ounces)
2 tablespoons water
1 tablespoon nutritional yeast
1/2 tsp. salt, or to taste
1 lb. pasta, cooked according to package directions and rinsed with cool water
1-2 large tomatoes, chopped

Method:
Additional nuts, to taste
In food processor, chop garlic and nuts until finely minced. Add remaining ingredients and process until smooth.
Toss pasta with sauce and tomatoes, and sprinkle with nuts.
Serve immediately or at room temperature