If I could live in a world that revolved around pasta I would be the luckiest gal! I discovered this recipe while in the Italian restaurant at the Culinary Institute of America, Caterina D' Medici. Pizzoccheri is its name, a pasta that originates in Lombardy, Italy, consisting of buckwheat tagliatelle folded with savoy cabbage, sprinkled with diced russet potato, layered with fontina cheese and drizzled with garlic and sage brown butter. The tender noodles, soft potato, earthy cabbage, crunchy sage, and pungent, creamy, stringy cheese create a melody in my mouth. The only thing different about my version of Pizzoccheri is the type of pasta I used. Although the recipe calls for buckwheat tagliatelle, I couldn't stop myself from using my favorite white carb instead.