In the same vein as my post entitled Thoughts Following Kedgeree, I cooked myself spaghetti carbonara for lunch.
Now, you first need to know my attitude to cooking. I am not a ‘we must follow the recipe down to the last milligram’ kinda person. I am the kind of person who is like ‘let’s put brown sugar in these cookies because it tastes nicer’ or, in the case of today, ‘we have no cream to make carbonara with, so let’s just substitute it for some milk and Philadelphia’. I am a believer in throwing it all in the bowl and frying it up.
Anyway, I made myself pasta carbonara, because I was craving it. Pasta carbonara is usually disappointingly tasteless without a whole lot of salt, pepper and parsley, but it tasted pretty good this time. Maybe it was the Philadelphia (or maybe it’s just because I wanted it so much).
Again, I posed the question: can you take an artistic picture of spaghetti carbonara? The answer is, again, no.
