We’ve been making all kinds of creative pasta lately, with unusual ingredient lists, playful dough colourings, and fiddly shapes. Well, this week we’re going back to basics, and cooking up a crowd-pleasing carbonara. To add a little Pasta et Al spin, we’ve made our tonnarelli with half rye flour, and smoked it briefly before tossing it through the sauce. It’s a creamy, cheesy, smoky smile-bringer.

We couldn’t let Valentine’s Day coincide with pasta day without creating something a bit special for our favourite person. My long-suffering better half, little Al’s lovely Ma, is the genius cake-extraordinaire behind Forty-Two Cakes. So as a little tribute to her, we’ve taken cake flavours and turned them into pasta!