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One serious recipe this week for a classic Italian dish, and then some fun Halloween specialties!

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CHICKEN CARBONARA

3 large eggs

3/4 cup grated parmesan cheese, plus more for serving 

1/2 cup heavy cream

1 tsp. black pepper, plus more to taste 

4 slices thick-cut bacon, diced 

1 lb. skinless, boneless chicken breasts, sliced crosswise into ½-inch-thick strips 

1 tsp. kosher salt, plus more for the pasta water 

2 garlic cloves, minced 

12 oz. fettuccine or linguine 

1/2 cup frozen peas

Chopped fresh parsley, for garnish 

Whisk together the eggs, parmesan, heavy cream and ½ teaspoon pepper in a medium bowl. Set aside. 

Cook the bacon in a large skillet over medium heat, stirring frequently, until crispy and the fat has rendered, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. 

Increase the heat to medium-high. Add the chicken to the drippings in the skillet, season with the salt and remaining ½ teaspoon pepper and cook, tossing occasionally, until browned and cooked through, 6 to 8 minutes. In the last minute of cooking, stir in the garlic. Transfer the chicken to a plate; do not wipe out the skillet. 

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute. Reserve 1 cup cooking water, then drain. 

Immediately add the hot pasta and peas to the skillet off the heat. Pour in the egg mixture and quickly toss with tongs, adding 2 to 3 tablespoons of the reserved cooking water, until the sauce is creamy. If the sauce is too thick, add more of the reserved cooking water. If it’s too thin, cook over low heat until thickened. 

Stir in the bacon and chicken. Garnish with parsley, pepper and parmesan. 

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BAT CUPCAKES

1 (15.25-ounce) box devil’s food cake mix

1 (3.9-ounce) box instant chocolate pudding mix

1/2 cup milk

1/2 cup vegetable oil

3 large eggs

1 1/2 cups (3 sticks) salted butter, at room temperature

5 cups powdered sugar

3 Tbsp. heavy cream 

3/4 cup unsweetened cocoa powder

2 tsp. vanilla extract

36 chocolate sandwich cookies (such as Oreos)

60 white candy melts

48 red candy-coated chocolates (such as M&M's)

Preheat the oven to 350°F. Line 24 muffin cups with paper liners. 

In a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat the cake mix, pudding mix, milk, vegetable oil, eggs, and ½ cup water until smooth and combined, about 2 minutes. Divide the batter evenly between the muffin cups. Bake until the tops spring back when lightly pressed or a toothpick comes out clean, 18 to 20 minutes. Let cool completely, about 30 minutes. 

Meanwhile, in a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter on medium-high speed until creamy and light, about 2 minutes. Reduce the speed to low and add half the powdered sugar, mixing until combined. Add the heavy cream and mix to incorporate. Add the cocoa powder, vanilla, and remaining powdered sugar and mix to incorporate. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.

To make the eyes, spread a very small amount of frosting on the back of a red candy-coated chocolate and press it into the center of the flat side of a white candy melt. Repeat to make 48 eyes total. 

To make the faces, spread a small amount of frosting on the back of 2 eyes and place on a sandwich cookie, pressing gently to adhere. Repeat with the remaining eyes to make 24 faces total. 

Use a sharp or serrated knife to cut the remaining 12 candy melts into small wedges—about 6 per melt. Working with 2 wedges at a time, spread a little frosting on the back of the wedges and place them on a cookie underneath the eyes to make fangs. Repeat with the remaining wedges.

Twist open the remaining 12 sandwich cookies and scrape off the frosting so you have 24 cookies (discard the frosting). Cut each cookie in half to make wings. 

Spread the remaining frosting on the cupcakes with a small offset spatula or butter knife. Alternatively, transfer the frosting to a piping bag or plastic zip-top bag, cut off the tip, and pipe the frosting to cover. 

To assemble the bats, place a bat face on top of a frosted cupcake. Insert a cookie half on either side behind the face for the wings. Repeat with the remaining cupcakes, faces, and wings. 

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CANDY CORN COOKIES

3/4 cup unsalted butter, melted and cooled slightly

3/4 cup light brown sugar

1/4 cup granulated sugar

1 large egg

1 large egg yolk

2 tsp. vanilla

2 1/4 cups all-purpose flour

2 tsp. corn starch

1 tsp. baking soda

1/2 tsp. kosher salt

3/4 cup white chocolate chips

2/3 cup candy corn 

In a large mixing bowl, whisk together the butter and sugars until combined. Whisk in the egg, egg yolk, and vanilla until combined. 

In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Add the flour mixture to the butter mixture in two batches, stirring with a spatula until combined after each. Stir in the white chocolate chips. Cover the bowl with plastic wrap and chill for 2 hours (or up to 3 days).

Preheat the oven to 350°F. Line two baking sheets with parchment paper. 

Using a 2 tablespoon sized cookie scoop, scoop the cookies, leaving the base flat, and place them 1 1/2 inches apart onto the baking sheets. 

Bake the cookies, in batches, until the edges are light golden brown, 11 to 13 minutes. Immediately place 3 candy corn pieces on top of each cookie. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

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MONSTER BARK

12 to 16 whole graham crackers

1 12-ounce package bright green candy melts

1 cup purple candy melts

Candy eyeballs, for topping

Assorted green sprinkles and nonpareils, for topping

Lay the graham crackers in a single layer on a large rimmed baking sheet, breaking to fit as needed.

Melt the green and purple candy melts in separate medium microwave-safe bowls in the microwave according to the package directions.

Pour the green candy melts over the graham crackers and spread in an even layer using an offset spatula or the back of a spoon. Working quickly, drop tablespoonfuls of the purple candy melts about 2 inches apart over the green layer. Swirl with a toothpick to create a marbled look.

Top the bark with candy eyeballs, sprinkles and nonpareils while it’s still wet. Refrigerate until set, about 15 minutes, then break into pieces.

TFD: The best preparation for tomorrow is doing your best today

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