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| - Was invited out for a casual Monday lunch.
Service was attentive, informative and not overbearing. Just right.
My hosts soup of the day, Zuppe Di Pesci was declared "just right" for a cold winter day. Chalk full of seafood in hot broth.
Warm fresh ciabatta was delivered promptly and before the soup.
We both ordered pasta.
I am a recently retired food and beverage professional after 40 years in the business; most years spent in Calgary and more than a few within the Italian restaurant scene.
As a result, I am usually very hesitant to order a carbonara in a restaurant. I know how to make this simple yet difficult end result dish at home better than what most call and try and do these days. Today I took a chance and I did not regret.
Perfectly cut pieces of sautéed pancetta, (maybe even the original recipe Guanciale, although I did not confirm) egg yolks, parmigiano reggiano and a high end semolina dried pasta from Italy that I confirmed with the Chef. Yes, I want a dried pasta with carbonara that will hold up to the sauce. Fresh pasta does not marry well with a carbonara contrary to a post that thought dried pasta is bad. It is not and you need a little bite which you do not get from fresh. Fresh has it's place but so does dried.
End result was a high quality perfect carbonara without onions, mushrooms, peppers, mozza, cream, peas etc etc.
Just a simple 4 ingredients.
No scrambled eggs, just a silky smooth sauce with the right amount of pancetta, parm, egg and pasta. "Perfection".
You can have a glop of something with double the weight at less cost anywhere in Calgary. But if you want the real deal, please try here.
Quality before quantity will usually serve you well.
IMHO
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