Magnificent News: Recipes! Spaghetti Carbonara, Vegan Creamy Cannellini Rigatoni, Oatmeal Griddle Cakes, Cream-Fried Eggs

What to cook during the week ahead, from Post Food editors.

Hand me a bowl of creamy pasta and I'm a happy woman.

This week, Becky Krystal made Spaghetti Carbonara. As she wrote, we, her carbonara-loving colleagues, were incredulous that she'd never made it before. She experimented and adjusted to share a recipe that will please those who already love the classic dish and likely make fans of the uninitiated.

While spaghetti carbonara features an egg-and-cheese sauce and bits of cured meat, such as guanciale, pancetta or bacon, the other satisfying pasta dish we featured this week is vegan.

Joe Yonan shared Creamy Cannellini Bean Rigatoni, adapted from "Vegan, at Times" by Jessica Seinfeld, which includes a clever garlicky sauce made by mashing soft cannellini beans. It's topped with pine nuts and fresh basil for a nutty, fresh finish.

Daniela Galarza shared a twist on pancakes with her Oatmeal Griddle Cakes. The batter, made from milk, rolled oats, flour and egg, produces crisp-edged, pillowy cakes. Daniela, who has quickly become the substitution queen on our team, offers options for making them gluten-free and vegan, too.

If breakfast for dinner appeals to you, try the Cream-Fried Eggs I featured in Dinner in Minutes this week. The dish, adapted from the clever "Fresh Eggs Daily Cookbook" by Lisa Steele, is so simple. I don't know why I never thought of it.

I thought the same thing when I saw Ellie Krieger's Vegetable Fried Quinoa. I often make fried rice, such as this bacon and egg version, with leftover rice, but treating quinoa the same way never crossed my mind until now. It's a smart and healthful switch.

Now a confession: Until I started working at The Washington Post, I almost exclusively used garbanzo beans, or chickpeas, to make hummus. (Try my version tucked inside this Shrimp Hummus Bowl recipe. It's pretty darn good.) After working with my colleagues, however, I'm a chickpea enthusiast, turning them into crispy toppings or snacks, using them to make vegetarian mixed salads and making popular dishes, such as chana masala.

If you are a chickpea fan or want to learn more about how to use this nutritious, inexpensive legume, join us on Wednesday at noon (E.T.) for our weekly Q&A. You can submit your questions, recipes or ideas now, and/or join us live as we dig into garbanzo bean recipes and tips. You can ask about any food- or cooking-related topics, too. Find past food chats and all of the Post Q&As at WashingtonPost/live-chats.

Hope to see you there!