Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

"To be or not to be, that is the question." -William Shakespeare
"You are what you eat" -Anonymous. Therefore, by substitution, the real question is: To eat or not to eat? What the hell kind of a question is that? Eat, baby! Eat dangerously! Take a walk on the wide side!

enough penne for 2 people
1 cup of heavy cream
1/2 cup of grated Parmigiano-Reggiano cheese
1/2 cup of shelled and chopped walnuts
1/4 stick of butter
1 bunch of arugula
4 tablespoons of olive oil
salt and freshly ground white pepper to taste

Wash the arugula thoroughly and shake or spin dry (note: in order to spin dry, you need a special instrument, DO NOT put them in the dryer. Geez, use your common sense!) Remove the leaves from the branches and arrange them evenly on two plates so that the entire surface of the plates is covered.

Bring a liter of water to a boil with half the olive oil and some salt. When boiling, throw in the Penne and allow it to boil for about ten minutes or until it is "al dente."

In a saucepan, melt the butter and add the remaining olive oil. Now, add the heavy cream walnuts and bring to a boil. When it begins to boil, gradually add the grated Parmigiano-Reggiano giving it time to melt into the sauce. When you have added all the Parmigiano-Reggiano, taste and add salt and white pepper to taste.

Drain the pasta and put it back in the large pot and add the sauce. Mix over medium heat until half of the sauce has been absorbed by the Penne. Serve in equal portions over the bed of arugula on each plate.

Serves 2 Emperors with extra grated Parmigiano-Reggiano.

Note: If you can afford it, grate about two white truffles and sprinkle them over the served penne. Spectacular!

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.