Sunday, February 3, 2019
So the Carbonara thing has been on my list for a long time, and I've been trying to perfect it for the last few years. So it's not like this was the first time I'd ever made the dish, and it's also not the first time I've ever made it right. My goal this year, though, is to master this dish.
Last weekend, I added another egg yolk and another 0.5 ounces of Parmesean to the recipe I've been using. It did come out better, but it's still not the best I've ever had.
When we were in Rome, Italy in 2017, I had a bowl of Rigatoni Carbonara that literally made me cry. The first bite was so unbelievably delicious that it brought tears to my eyes, which subsequently didn't stop running down my face. I'm not sure if any of you have had a meal that made you feel so emotionally floored that it genuinely brought tears out of you, but this is what happened to me. So this is now the benchmark.
Next time we do this dish, I'm feeling confident in the level of eggs and egg yolks I've put into the dish. I found some fresh, local Parmesean Cheese options to grate that I really think are going to amplify the flavor. So I'm pretty excited to do this one, the next time around.