two winters ago my cousin, Eva, and i spent a couple of weeks roaming Italy and Paris. everywhere we went she was in search of the best carbonara. see one time in her life she had a carbonara so good that she vowed she would spend the rest of her life seeking that taste again. okay, that's a slight exaggeration, but she ordered carbonara probably three times while in Italy to no avail. the carbonara we had was good but wasn't like she remembered it. two years later the memories of Italy roamed through my head and i felt the need to find that familiar taste.
bacon? silky rich eggs? pecorino cheese? what's not to like about carbonara? i pretty much followed this recipe sans the parsley, cause who wants to pay for something that just adds color to a dish. oh, and i used thick cut bacon instead of pancetta cause it's easier to get your hands on.
i can't say that it would rock Eva's world as i never tasted that mythical carbonara she once had, but this one was pretty damn good for home cooked!
only a slight exaggeration eh? no really, still am disappointed i couldn't find a great spaghetti carbonara there. but um, i can still say i had the best sushi/sashimi of my life (so far) in italy. weird.
ReplyDeletethe one you made looks pretty scrumptious! i attempted earlier last year and messed it up pretty bad. i wanna try the regina version!
well not my version. i don't want to take credit for it. there's the link to someone's webpage with their recipe.
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