I did make my Italian Landlord’s Wife’s pasta last night, always a favorite with DH. The last of the garden basil (yes, chiffonade!), 1/2 pound cooked crumbled bacon, the last of my summer Roma tomatoes, a bit of heavy cream, a spoonful of the bacon fat, half a Vidalia onion sautéed in a bit of EVOO, 3 crushed cloves of garlic softened with the onion, oregano, a pound of farfalle, fresh ground pepper, Parmigiano ribbons. The winter/pantry shelf version uses sun-dried tomatoes, dried basil.
My landlady would use the San Marzano (from the slopes of Vesuvius) Romas she would can into glass jars in the summer, for the winter version, or her own sun-dried tomatoes in herbes oil. She also used pancetta, but she and landlord Gennaro became addicted to thick American bacon, which I happily swapped for some of her tomatoes in winter.