My three best tasting pastas I made this year (plus some random noodles): Snapper Calamarata, Spicy Beef Mazesoba, and Classic Carbonara (without peas)

General Recipes

1: sautte snapper carcass and flambe with tripel sec, add with cherry tomatoes and a few parsley leaves with garlic and cover until "saucy". Remove fish body and parsley stems and purree the rest and then push through seive for your sauce. Mix with cooked noodles and then add each fish piece individually with fresh basil leaves.

1. Long slow summer of ground beef and any traditional Japanese spices you like and then cook down with some beef stock and japanese cooking wine. The mushrooms are fried and dried with no seasoning. And the greens are garlic chives. Finish with egg yolk.

2. Render guanciale or pancetta. In metal mixing bowl add 3 egg yolks, large amount of shredded pecorino, and pepper. Add in 3/4 of rendered guanciale (save rest for topping). Cook noodles in small amount of water. When cooked mix in rendered guanciale fat and then add to metal bowl and pour in some hot pasta water. Beat hard until emulsified. Plate and add extra guanciale on top with more pecorino.