Instructions (15 minutes)

1. Cook pasta according to package. Save 1 cup pasta water before draining.
2. In the same pot, melt butter over low heat. Add garlic, cook 1 minute.
3. Add drained pasta and 1/4 cup pasta water. Toss to coat.
4. Remove from heat, add Parmesan, toss until creamy.
5. Season with salt, pepper, red pepper flakes.

Instructions (20 minutes)

1. Put EVERYTHING in one large stockpot: pasta, tomatoes, water, onion, garlic, oil, basil, salt, pepper, and a pinch of sugar.
2. Bring to a boil, then reduce to simmer.
3. Stir every few minutes to prevent sticking.
4. Cook 12-15 minutes until pasta is tender and sauce is thick.
5. Top with Parmesan if you have it.

Instructions (18 minutes)

1. Cook pasta. Reserve 1.5 cups pasta water.
2. While pasta cooks, fry bacon in a cast iron skillet until crispy. Chop into pieces.
3. In a bowl, whisk eggs, Parmesan, and lots of black pepper.
4. Drain pasta, return to pot OFF THE HEAT.
5. Immediately add egg mixture and bacon, tossing quickly. The heat from pasta cooks the eggs.
6. Add pasta water a little at a time until creamy (not scrambled eggs!).

Pro tip: The key is taking the pot off heat before adding eggs. You want them creamy, not scrambled.

Instructions (8 minutes)

1. Boil water, add frozen vegetables first. Cook 2 minutes.
2. Add ramen noodles and half the seasoning packet (full packet is too salty).
3. Crack eggs directly into the boiling broth. Don't stir—let them poach for 2 minutes.
4. Add sriracha and a few drops of sesame oil if you have it.
5. Garnish with sliced green onions.

Instructions (20 minutes)

1. Cook pasta, drain, set aside.
2. In the same pot, melt butter over medium heat.
3. Whisk in flour, cook 1 minute (this is called a roux).
4. Slowly whisk in milk. Cook, stirring, until thick (5 minutes).
5. Remove from heat, stir in cheese until melted.
6. Add pasta back, mix well. Season with salt, pepper, garlic powder.