Pasta

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman carbonara dish.

I think I've made it clear that I like a little bowling over in my bowl. If I'm cooking something, it better be some kind of remarkable. This is a very tasty pasta that was both easy and impressive.

This recipe has several immediate advantages. It's simple; it requires minimal preparation apart from stemming and halving the little tomatoes; most of the time is devoted to roasting rather than prep (allowing more time to test-drive the dinner wine); and it calls for ingredients that I am likely to already have on hand.

Fragrant lemon pasta meets pillowy scallops in this Amalfi-inspired rendition.