It's going to be American Style Pasta tonight, except with European Style ingredients.
Fettucine Al Fredo, with plenty of Pecorino Romano, as well as whatever remains of my Grana Padano and Parmeggiano Reggiano. Some sea salted butter and thick, thick cream as well. Sadly, no fresh pasta, supermarket only sells fresh filled pasta and Tagliatelle, IIRC.
I'll have to evaluate the sauce, see if it's a reasonable choice, when Carbonara is only slightly more effort, and something Gorgonzola/Mascarpone based is less effort.