Props to my husband for these wickedly delicious homemade pasta bundles known as Lanternes. I home-cured some molasses-espresso bacon with a pork belly from Skagit River Ranch, a rare treat for us these days, and he combined that with locally produced organic ricotta from Samish Cheese and his famous homemade pasta made from organic semolina and pasture-raised eggs, creating the most perfectly heavenly bites imaginable.
As a side note, we subbed Miyoko's vegan butter in the recipe (embracing the reduceatarian philosophy sometimes means veganizing certain aspects of a meal rather than all of them) and fresh thyme from the garden.
Oh dang it was so so SO good, y'all.
(PS - here's the beautifully marbled molasses & espresso cured pork belly below, just before I popped it into the oven to bake it low 'n' slow...my new technique since we decided to sell our smoker and embrace a bit more minimalism)
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