1. Boil the linguine in well salted water until al dente.
2. Meanwhile, saute the bacon in a dutch oven until crisp.
3. Stir in the peas and saute until the peas are heated through.
4. Stir in the pimentos and the milk and bring to a simmer.
5. Simmer 3 minutes.
6. Drain and toss in the pasta and then season with salt and cracked pepper.
7. Sprinkle with grated parmesan.
8. Serve.

1. Preheat the oven to 400 F. 
2. Cut the head of garlic in half crosswise and then place on a sheet of tin foil.
3. Drizzle with olive oil and then sprinkle with the salt and pepper.
4. Seal tightly and then roast in the oven for 60 minutes.  Cool slightly.
5. Boil the linguine in salted water.
6. Meanwhile, in a dutch oven, bring the wine and the chicken stock to a simmer.  Squeeze out the roasted garlic and add to the pot.  Simmer 3 minutes.
7. Add the salmon and cover.  Simmer 2 minutes.
8. Lower the heat and stir in the lemon juice and rosemary.
9. Drain the pasta and toss in the sauce.  Stir in the heavy cream.
10. Season with salt and pepper and sprinkle with the grated parmesan.
11. Serve.

1. Combine milk and chicken stock in a saucepan and bring to a boil.
2. Stir in the butter and reduce the heat to a simmer.
3. Stir in the grits.  Season with kosher salt and cracked pepper.
4. Stir in the herbs and let simmer uncovered for 10 minutes, stirring often.
5. Sprinkle with the parmesan and check the seasoning.  Serve.

1. Fry the bacon until crisp in a large skillet or dutch oven.  Add the garlic and and the scallions and saute until tender.
2. Add the mushrooms and saute about 8 to 10 minutes.
3. Boil the pasta in salted water.
4. Add the cream, and milk to the sauce and bring to a boil.  Reduce the liquid.
5. Drain the pasta and toss with the sauce. Sprinkle in the parsley and parmesan.
6. Season lightly with pepper and salt.  Serve sprinkled with a little maldon salt.

1. Boil the spaghetti in salted water.
2. Fry the bacon until crisp.  Remove and drain on paper towel.
3. Saute the garlic and the parsnip, and the thyme in the bacon drippings.
4. Dice the bacon. 
5. Pour the cream into the pan with the parsnip.  Stir to keep from burning.
6. Season with cracked pepper.
7. Toss the pasta with the sauce and mix in the bacon.
8. Stir in the parmesan.
9. Check the seasoning.

1. Saute the onion in 2 tbsp of butter on low heat until tender.  Stir in the flour.
2. Whisk in the milk and simmer 10 minutes, stirring occaisionally.
3. Stir in the salt and pepper, and the cream.  Keep warm.
4. Spread butter on one side of each piece of bread and then fry in a large skillet.
5. Poach the eggs for 4 minutes in simmering water.
6. Spoon the sauce onto the bread and then top with an egg.  Sprinkle with parmesan.
7. Serve.

1. Preheat the oven to 350 F. Grease a 9 by 13" baking pan.
2. Boil the pasta in salted water until tender.  Drain and then rinse in cold water. Turn into the prepared pan.
3. Melt the butter in a saucepan and blend in the flour.  Cook stirring until brown.
4. Remove from the heat and stir in the tomatoes, salt, onion, egg, and cottage cheese.
5. Sprinkle in the ppper and then pour over the macaroni.
6. Top with panko and the parmesan.
7. Bake for 45 minutes.

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
   
2. Meanwhile, heat  heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 5 minutes. Transfer  to paper towels.
3. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
4. Add sauce to pasta in bowl; toss to coat. Sprinkle with bacon and serve, passing additional cheese alongside.

1.           In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 1 cup of the cooking water.  2.           Meanwhile, in a bowl, combine 3 tablespoons of olive oil with the garlic, thyme and marjoram. Add the chicken; season with salt and pepper and toss.  3.           Heat a large skillet. Add the spinach and cook over moderate heat, stirring, until wilted. Transfer to a colander and drain well. Wipe out the skillet.  4.           Heat the remaining 1 tablespoon of olive oil until shimmering. Add the chicken and marinade. Cook over moderately high heat until just cooked through, about 3 minutes. Toss in the spinach.  5.           Return the pasta to the pot. Add the chicken, spinach, Asiago, Fontina and half of the Parmesan. Add 3/4 cup of the reserved water. Cook over low heat, tossing, until creamy, 1 minute; add more water if needed. Season with salt and pepper. Transfer to a bowl, sprinkle with the remaining Parmesan. Serve.

1. Preheat the oven to 350 F.  Spread the pine nuts on a baking sheet and bake for 5 minutes.
2. Put the pine nuts in a food processor with the garlic, 1/4 tsp salt, and the remaining ingredients.
3. Pulse until a paste forms. 
4. Boil the spaghetti in salted water.  Drain.
5. Toss with the pesto.  Serve.