I love it and have gotten decent at making it, but once in a while the starch ratio just doesn't seem to come out right and it makes the whole dish sad. Having a specific measured quantity of water/starch that would make the whole thing perfectly repeatable would be amazing.
I always wrote it off because the ingredients were so basic. I visited a friend in Rome like 10 years ago and he insisted he take me to a specific place to get it. One of the best meals I still have ever had. Been chasing that dragon since. Need to try it made table-side in one of those parmesan wheels.
I learned a ton about it from this video: I enjoy his video content as he focuses on various foods and then digs into how to make it.
I started making this after we returned from Italy. I would say I’m only fair at making it and it still tastes great. I’m going to try out the tips in the video. I’ve only recently started making traditional pasta carbonara, and madone it’s fantastic.Both are best using bucatini, in my opinion.
For the Dungeon Crawler Carl fans... the narrator lives up to a promise and gets a tattoo on his ass.
So just right now, I stopped at a light in my work truck. As I waited, I looked around, and saw a guy in the car next to me making a blowjob motion at me (hand rolled up, moving back and forth, his tongue pressing against the inside of his mouth in the same rythm). Incredulous, I just stared for a few seconds, then turned back to the light. He didn't try to say anything, and I'd never seen the guy before; he looked kind of like a Mexican Lars Ulrich. The light changed, and he turned away. Quite strange.