Bring a large pot of water to boil and blanch the asparagus and peas separately (just dip them into the water in a sieve) until cooked but still firm. A minute or two for asparagus and fresh peas. Only long enough to bring frozen peas to the boil. Immediately run them under cold water and set aside. Bias slice the asparagus spears, discarding the woody ends.
Bias slice the spring onions.

Add the pasta to the pan and cook until still firm. Drain.

Meanwhile heat a generous quantity of butter and olive oil in a frying pan and fry the pancetta strips until shrivelling, add the garlic and cook until it begins to colour, add the mushrooms and cook until they begin to wilt, then add the tomatoes for just a few minutes.
In a pan large enough to hold everything, heat a few tablespoons of butter, add the cream a little stock would go well too and most of the grated cheese and, stirring constantly, cook gently until smooth.
Add the pasta and toss to coat then add all the other ingredients and mix. Season well.
Serve with added Parmesan.

Cut a block of pancetta into cubes, or slices of pancetta into strips. or replace with salmon if you like.
Beat the egg and yolk.
Slice garlic if using
Chunk your mushrooms if using
Grate a lot of cheese.

Set your choice of pasta to simmering in a large amount of boiling water.

Meanwhile, in a wok ideal for mixing in the pasta fry the pancetta in a little olive oil (butter being generally disapproved of) until it just begins to crisp. Add garlic slices if using and fry to colour.
Add chilli flakes if using.
Add mushrooms if using.
Either add the cream now if using and reduce it, so as to stop the frying process, or beat the cream into the eggs and arrange for the pasta to be ready to add at this stage.

Scoop a cup of pasta water from the boiling pot and set aside, then drain the pasta while it is still slightly undercooked (it will finish in the sauce).
Add to the wok and stir well to coat.
Add the egg and optional cream mixture and the grated cheese.
Add frozen peas if using.
Add lemon zest if using.
Stir over a very low, or no heat, until the egg thickens and coats the pasta in a shiny, waxy sauce. Add enough of the reserved pasta water to thin the coating slightly or prevent from over-cooking.
Stir in a very generous grating of pepper.

Serve dressed with more grated cheese, pepper, and nutmeg or paprika if using.

Melt butter in a medium saucepan over medium heat. Add orzo; toss to coat.
Add the chicken stock and salt to the pan; bring to a simmer. Cover, reduce the heat to the lowest you can, and simmer for 17 minutes or until all the liquid is absorbed. Stir occasionally to stop the grains sticking.
Stir in parsley, lemon and orange rind.

Boil the pasta. While it's cooking, heat a generous amount of olive oil in a saucepan or deep frying pan. Gently sizzle the chilli, garlic and anchovies. Add the kale, then cook gently for 30 minutes or until tender, adding a drop of water if needed.

Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, the lemon juice and most of the cheese. Serve scattered with the remaining cheese or Parmesan shavings

Slice the red onion quite thinly and fry gently in pumpkin oil until it begins to crisp around the edges.
Add thinly sliced garlic and grated lime zest and cook until softens.
Add the tomatoes and cook until they begin to collapse.
Add white wine and reduce, then the stock and reduce, then add the quartered black olives, capers, and chicken.

Serve over pasta, dressed with a little crumbled blue cheese or grated Parmesan. If you like.

Blend most of the sun-dried tomatoes and capers with the garlic and the cream/sour cream/buttermilk/yoghurt/milk.
Season with salt and freshly ground pepper.
Stir in some extra whole capers and chopped sun-dried tomatoes.
Cook the pasta and drain, reserving a little water. Throw the drained pasta back in the pot. Mix in sliced basil or spinach if using, and add the sun-dried tomato paste. Warm gently, adding a little of the pasta water until the sauce warms and emulsifies to form a rich, glossy pasta coating.
Add a squeeze of lemon juice if you like.
Decorate with crumbled blue cheese or alternative grated cheese.
Eat.

Cook the pasta.
Meanwhile heat the oil until shimmering then add the chilli flakes. Allow to sizzle then add the pressed garlic until it begins to colour.
Add the grated lemon peel then the chopped tomatoes and cook until the tomato softens.
Add the prawns and cook through.
Add the rocket and basil until they begin to wilt.

Stir through the cooked pasta with a generous seasoning of salt and pepper, a drizzle more of olive oil and a squeeze of lemon juice.

Cook the pasta. Stir through the chopped parsley and the cream cheese.
Break up the tuna with a fork and mix with the horseradish sauce and the minced onion if using,. Spoon over the pasta and serve.