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The foreboding carbonara was brewing in my mind — enticed by ingredients of splendid quality; guanciale, pecorino and fresh eggs.

The pasta itself is nowhere near the same quality as fresh, homemade carbonara.

Typical dishes include tortellini in broth from the northern Emilia region, spaghetti alla carbonara from central regions around Rome, and pasta alla Norma in Sicily.

These things are not unrelated, because the person inferring this was a waiter advising me to just order the pasta carbonara already.

There's an almost sensual pleasure found in separating egg yolks and whites by hand, something of which I was reminded recently when making a pan of late-night carbonara.