Continue your tour through my food journal with another Recipe of the Month. This month I am sharing a recipe that is my son Luca's favorite dish. It can be cooked in a traditional oven, but if you are lucky enough to have a wood-burning oven (like I do up at the lake, thanks to my wonderful husband Alan) the wood smoke adds a depth of flavor that takes it to another level!

This is my Nonna’s recipe, it makes approximately 2 litres of broth. This broth is wonderful with cappelletti or for Stracciatella.

Yummy, creamy, bacon-y, Spaghetti Carbonara, is the mac n cheese of Italian pasta dishes. Interestingly, the origins of this popular dish are not clearly understood. In fact, its’ provenance is the subject of intense debate in Italy.

Risotto is the first dish I ever cooked. My father put me to work stirring the pot, standing on a kitchen stool, when I was 6 years old. He warned me not to drown the rice with broth, to stir it continuously, and to add more broth when my wooden spoon revealed the bottom of the pot. I have since then made this dish many times. Just as there are alternatives to meetings, there are alternative ways to cook risotto. I’m sharing the traditional recipe this month, and I will share the alternative recipe next month. (They are both really yummy!)