In this solo cooking adventure, Gary makes a seasonal pasta dish that’s enhanced by the addition of prosciutto.
When I first moved back home after college, there was a period of adjustment – I had been used to living with friends and now I was living where I grew up with my family. Readjusting to the family dynamic was difficult enough but having to eat the same Chinese food over and over again was torture. Not to say that what my parents made at home was bad but after being used to deciding what I wanted to eat while away at school and now eating as the ‘rents dictated caused a minor bout of rebellion on my part. [...]