I may not be good for much, but I can still make a sweet pasta dinner while rather drunk.

It’s delicious, and good for you, too — you just have to be lucky enough to find all these goods in your fridge.

Sauté some chopped prosciutto or pancetta in a little olive oil until sort of crisp. Take it out. Add some chopped garlic, a bit of sliced onion, and when that’s soft, some half-moons of zucchini. When less than crisp, add a half cup or so of chicken stock, some pepper, and some salt, depending on how salty your meat is to begin with. Add a small head of radicchio, sliced thin.

Cook up your pasta, and when it’s done, add the pasta with some of its cooking water and a big splash (or three) of balsamic vinegar to your pan. Stir, add freshly grated Parmigiano-Reggiano. (Avoid what I did and keep the cheese over the plate or pan, not countertop.) Eat and go to bed happier than before.