5/15 - Carbonara

Tonight's dinner was down at the harbor. We had been taking a walk as a group, and we had come across quite a fancy Italian restaurant, an Osteria if you will spare me the liberty of butchering some Italian. The owner had dragged us in as we walked by with a promise of a free glass of wine or pint of beer, and by the time he had finished that sentence, we had all been convinced of our dining venue for the night. How smart and unusual it is that advertisers are so eager to give away free booze in the name of making a profit on food items - while my business mind sees that this is a great method of dragging in tourists, I also cannot cease to think how badly an employee would be berated in America for giving free booze to strangers in the name of sales.

Capitalist sentiment aside, however, the Carbonara that I ordered was delicious, albeit slightly heavy-sitting afterward.  For those who are reading without prior knowledge of pasta, pasta Carbonara has origins in Rome, Italy. It is a pasta that traditionally has egg, hard cheese, Guanciale (a type of Italian bacon), and pepper. As a result of the use of egg and bacon, Carbonara is a very creamy and quite the heavy dish. As an avid eater, even I could just barely finish the big plate that had been set before me. I will say though, that I was very glad to have ordered it.

Nutritional Information

Notes - Carbonara is quite the fatty dish, almost half of all the calories are from fat, and other than a bounty of carbs and protein, there really isn't much else offered. Definitely a delicious dish, but not one to eat every night.