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2013-11-26
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Is your idea of spaghetti carbonara one of cream sauce and beed bacon? If so, my friend, I'm afraid you have been a victim of both American and Malaysian bastardizations of dish too often defiled.Carbonara, in its purest form, has no cream at all. That's right! Instead, it's egg yolk and cheese that forms the "cream" sauce. Too few places do it this way, and fewer still do it well.To my surprise, one of the better places to have this isn't in a fancy Italian restaurant, but a cosy little coffee
Is your idea of spaghetti carbonara one of cream sauce and beed bacon? If so, my friend, I'm afraid you have been a victim of both American and Malaysian bastardizations of dish too often defiled.Carbonara, in its purest form, has no cream at all. That's right! Instead, it's egg yolk and cheese that forms the "cream" sauce. Too few places do it this way, and fewer still do it well.
To my surprise, one of the better places to have this isn't in a fancy Italian restaurant, but a cosy little coffee place nestled in a quiet and almost unnoticed corner of Bandar Utama. Everything in this carbonara is the way it should be - al dente pasta; thick and rich sauce; and lashings of bacon - unadulterated by the notion of "beef bacon" (which is adulterous to say the least).While the pricing of this dish isn't cheap for a little cafe, it's cheaper than its posh counterparts, and stands equal if not better. My only real complaint is that perhaps there's too much pasta for the bacon (or too little bacon for the pasta?).
Yes, I always need more pork.
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