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I've been making a spaghetti carbonara a week because I feel like I should be able to make a good version of my favourite dish. Week 1: Spaghetti too al dente, not cheesy enough. Week 2: Much improved but lacking a richness, a creaminess, a certain something.Permalink On Internet Archive
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Week 3: Tagliatelle instead of spaghetti as suggested by my sister-in-law to hold the sauce better; butter instead of oil; an extra egg yolk. Very good but missing something. We may be up to the quality-of-ingredients stage.On Internet Archive
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Week 4(?): Best yet! Back to spaghetti and I used a /lot/ more butter. Could be cheesier.Permalink On Internet Archive
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Week ??: I had a carbonara in Scotland that made me realise I had to return to first principles with ingredient measures. Tried a completely new recipe and finally nailed the consistency. The secret is egg yolks only, no whites. My journey may be over.Permalink On Internet Archive