Surely you have pasta in your cupboard. And bacon… check the freezer. This dish is stick-to-your-ribs with a finishing touch of cream cheese (you can also use cream or whole milk). The nuts add crunch, and the raisins sweetness. This is a weekly meal that’ll happily get you through winter.

Serves 4

Boil water in a medium pot with salt and cook pasta until al dente. Strain, reserving 1 cup of liquid. Add raisins to the liquid; set aside.

Cook bacon in medium pan until crispy. Transfer to a paper towel. In the bacon fat, toast the nuts. Mix the cream cheese with the pasta, the plumped-up raisins, and the nuts. Once combined, fold in the bacon.