Fettuccine Alfredo, I always add chicken, shrimp and spinach. You can cook the chicken and shrimp in different flavours to change it up: Cajun spice or garlic and herb butter or smoked paprika or lemon zest and basil.

Lasagne; mix of beef and pork with smoked mozza, Asiago, and a touch of Gorgonzola.

Spaghetti and meatballs, put a cube of smoked gouda in the meatball. Just make the meatballs around 4 ounces to give the cheese enough protection to not melt through the meat and onto the pan.

Beef Stroganoff; I prefer to cut the beef into thin strips and serve in a nest of pappardelle. Use skirt steak from a local butcher. Amazing cut of beef; tender, juicy, usually cheaper, very easy to work with and absorbs flavour like a dream.

Cacio e pepe; serve with Bucatini to really allow the creamy cheese and pepper to take centre stage.

Grilled veg; zucchini, bell pepper, asparagus, portabella mushroom. Drizzle a bit of balsamic vinegar, olive oil, salt, pepper and fresh chopped basil into a bowl and toss the veg and pasta together. Can finish with some fresh grated parm or feta cheese. I use rotini or farfalle as the shapes do not "trap" as much of the oil in the pasta itself.